This homemade Shake N Bake recipe is a homemade version of the classic dish you loved as a kid. Pork chops or chicken are coated in a tasty breadcrumb mixture and baked until golden brown and delicious.
Confession.
I have F.O.F. – Fear of Frying.
I believe that I have yet to make any recipe that calls for deep frying. I vow to someday get over that fear. BUT I get nervous around a pot of hot oil. It seems like you have to have the temperature just right, and I always worry that my coating is not going to stick, the meat will be raw inside, it will be too greasy, etc. etc. etc. Definite fear of frying!
For now baking is my friend. Plus, obviously, it’s a healthier option.
That’s why I love this homemade Shake N Bake recipe.
Shake N Bake is manufactured by Kraft Foods and was first introduced in 1965. With slogans such as “Shake N Bake: It’s better than frying”, and “Why fry? Shake N Bake” it has been marketed as a healthier and less-greasy alternative to frying. It’s a flavored bread crumb-style coating for chicken and pork that comes with a baggie for you to shake your meat in order to cover it with the breading mixture.
I remember eating Shake and Bake as a kid, growing up. That was quite a while ago, but I’ve got to say that I think this version tastes pretty similar! Pour your breadcrumb mixture into a Ziploc baggie and shake until your chops are coated in the crumb mixture. Then bake until the coating gets nice and brown and crispy.
Shake n Bake Directions:
You can make pork, boneless chicken or bone in chicken.
To make Shake n Bake chicken legs (bone-in chicken):
Cook in a 400-degree oven for 35-40 minutes, until the juices run clear and an instant read thermometer registers 165-degrees.
To make Shake n Bake chicken breast (boneless):
Cook in a 400-degree oven for 15-20 minutes, until the juices run clear and an instant read thermometer registers 165-degrees.
To make Shake n Bake pork chops:
Cook in a 400-degree oven for 25 minutes, until an instant read thermometer registers 145-degrees.
If you’re cooking other items alongside your pork chops, you can adjust the temperature:
- Cook pork chops at 400 degrees for 30 minutes.
- Cook pork chops at 375 degrees for 35 minutes.
- Cook pork chops at 350 degrees for 40 minutes.
What to serve with it:
- Instant Pot Baked Potatoes (with Crispy Skins)
- Apple Slaw with Celery Root
- Glazed Carrots
- Vinegar Coleslaw
- Roasted Brussels Sprouts with Balsamic Reduction & Cranberries
- Mashed Potatoes with Sour Cream
- Arugula Salad
- Mexican Street Corn Salad with Pearl Couscous
Wine pairings for pork chops:
- Pork pairs awesomely with Pinot Noir. It’s a light bodied red that doesn’t overpower the flavors and the bright acidity is a nice match for the slight fattiness in the pork.
Wine pairings for chicken:
- Try an unoaked Chardonnay.
If you loved this homemade Shake N Bake recipe I would appreciate it so much if you would give this recipe a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.
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Shake N Bake Pork Chops
Ingredients
Instructions
- Preheat oven to 425 degrees.
- Combine bread crumbs, seasonings and oil in a bowl. Using a fork, mash to combine so that bread crumbs are uniformly combined with the oil.
- Place the Shake N Bake in a plastic Ziploc bag.
- One at a time, place your chops in the bag and shake to coat in the mixture.
- Place on a baking sheet lined with parchment or foil (if desired) and bake for approximately 25 minutes, until cooked through.
Nutrition
This recipe was originally published in January 2015. It was updated in January 2020 to update the photos and add an instructional video. The recipe remains the same. Enjoy!
I definitely am craving pork chops right now – these look so delicious.. and super simple to make too!
What oven temperature?
This should be baked at 425 degrees.
It says 400 in one place and 425 elsewhere.
Hi Lana! Sorry for the confusion. I’m simply giving alternate temperatures in case you want to be cooking something else in the oven at a different temperature at the same time.
I made this without the sugar & used olive oil instead of vegetable oil and it was great! As good or better than the original!
So glad to hear that you enjoyed it!
Glad I found your website! I love your pairings!
http://Www.cupcakendreams.com
Thanks so much Amanda – Welcome!
They take a lot more then 20 minutes to cook! I cooked mine for about 40 minutes. They would have been raw after 20 minutes of cooking time
Hi Sharon – If your pork chops are very thick, they may take longer to cook.
Great recipe! The chops were delicious. Today I will try it on Chicken.
I’m so glad to hear you enjoyed them Tom!
Love love love the chops. SO DELICIOUSLY AWESOME!!
So glad you liked them Tosha! Cheers!
Great recipe! I’ve done it “as scripted” and lately I’ve been adding 1 1/2 – 2 Tbsp. Parmesan Cheese to the mix. It makes the coating stick more uniformly and is pretty yum to boot.
That addition of the parmesan cheese sounds delicious Gary – Definitely going to give that a try!
Thank you.
Instead of all (some of) the spices could you just use Italian Bread crumbs. Right now that’s all I have…hoping to save a trip to store.
You could definitely do that Bill, it just won’t have quite the same flavor or amount of flavor.
Can you keep unused/not touched pork chop breadcrums?
Hi Janet – You definitely can!
I keep my unused bread crumbs in the freezer. My husband has celiacs and his ingredients are all very expensive.
Would this recipe work with panko breadcrumbs?
Hi Alex – I think you can definitely give that a try. I may try crushing them a bit, to get them to a finer texture just so that the sugar and other spices blend in better with them.
One of my favorite recipes! I’ve made this more than a few times and every time the chips are delicious and moist!
So happy to hear that you like them Lisa!
wish I read this first threw my mix out. Making new batch for chicken tomorrow. I didn’t use sugar or salt or parsley. I used Mrs. Dash and used 1 cup Italian Bread Crumbs 1/2 Garlic Bread Crumbs coated six bone in chops probably could have done a dozen with this recipe. Can’t wait to taste this. cooking on rack with foiled pan underneath at 425 . They came out beautiful and juicy going to eat now with my applesauce. Yummy!!!!
I’m so happy the recipe worked well for you Kelley!
I totally remember those Shake n Bake commercials! I don’t think we ever used it – my mom made homemade pork chop coating – but it looks like your own version looks even better.
Thanks Catherine!
I’ve never made shake-n-bake anything but man, this looks delicious!!
These sound so delicious! One of my favorite things is to bake traditionally fried things, like wings and chicken tenders. I’ll have to add this one to my list!
Hi,
Easy enough recipe and I made my own seasoned salt, too. Mine were 1” thick and needed 30 minutes at 425 and a 5 minute rest before eating.. Also, I would NOT keep the leftover breadcrumbs if they have touched raw pork or chicken due to risk of salmonella. You could make the entire batch of coating and use only what you think you might need, adding more as you need it. Once it comes in contact with raw meat, you need to toss it. Safety first!!
What did you use to make seasoned salt? I don’t have any and we are snowed in! Thanks.
Oh my goodness! Mine are still in the oven but I can already tell by the scent they are going to be so delicious! What a perfect replacement for the Traditional Shake n Bake without the preservatives/extra stuff!!! Thank you so much. I cannot wait to check to more of your recipes!!
Sorry I commented before tasting earlier Erin, but I was not wrong. So delicious! Tasted better than the original from childhood but alike enough to be a nostalgic hit! I highly recommend. Thank you.
So glad you liked it Lisa!
I made these pork chops for my family last night and they LOVED them. My 5 year old loved helping me prep shaking the pork chops. My husband ate two chops -he really enjoyed it. I’m going to be adding these to my monthly rotation!
I’m so happy to hear that – Thanks for the feedback Laura!
Found your site awhile back & have made this many times…I added 1/4 tsp of red pepper to the recipe…Oh my!!!!…thank you for the recipe…my family loves it better than the store bought…we are having it tonight…lol
I love that add in Donna – I’ll have to give that a try too!
They taste great, but mine always come out soggy. I should have put them on a rack to cook. Next time!
These were fantastic. I made shake and bake once before but not like this. This taste just like shake and bake. thank you so very much What a great recipe. I am printing this now. A keeper.
So glad you liked it Domenica!
I had a craving for shake n bake pork chops but no time to shop. This recipe is spot on! My only changes were due to necessity – my chops were 3/4” and I’m only cooking for two these days 😊 so I halved the coating ingredients. And since my oven heats up my house too much and it’s 90 degrees today, I “baked” them on my grill. Absolutely delicious!!!!
Thanks for the feedback Rae! It’s great to know that you can grill them too!
I’m pumped to make mine this evening! I am using planko crumbs bc I’m gluten free. I thought I’d have to egg wash the chops, but ya got me thinking now (since there is oil in the coating mix… I’ll know soon enough – ha! Thanks!!
Thank you for sharing this simple recipe. I loved shake and bake as a child but I think your recipe tastes a lot better and it’s made with spices I usually have on hand. I will definitely use this recipe again!
Thanks so much Linda – I’m glad you enjoyed it!
Dont Panko crumbs have gluten?, might want to read the package.
My husband and I have been looking for a juicy boneless Pork Chop recipe. We used Panko crumbs and broke them down with the spices. This was so delicious. We will definitely use this recipe regularly. Thank you so much. Rose
I’m so happy to hear that you liked it Rose!
This is a great recipe! I grew up on shake n bake and this brings me back. My daughter loves helping to make this by shaking the bag. We make this about once a month. Thank you!
I love hearing that! Thank you for sharing!
I just made it today and it was delicious. They did cook in teh 25 minutes you recommended but I had to leave out the sugar as I didn’t have any….
have one question…Can I use the same mixture that I just used for the pork for chicken or would it be better to make fresh batch?
Hi Kathleen – Unfortunately, because of food safety issues, I think you’ll need to make a fresh batch. Unless you are making the pork and chicken at the same time. Hope that helps!