Homemade Shake and Bake: Crispy, Flavorful Porkchops and MORE in 30 Minutes!
If you grew up with the unmistakable aroma of Kraft Shake and Bake filling your home, you'll love this homemade version. This from-scratch recipe delivers the same crispy, flavorful coating—without the store-bought mix!
Juicy, tender, and packed with savory goodness, these oven-baked pork chops are a weeknight lifesaver. Plus, with simple pantry ingredients, you can make a big batch of this seasoned breading mix and store it for later!
The Secret is in the Mix
The beauty of this recipe lies in its simplicity. A blend of breadcrumbs, oil, and seasonings creates that perfect crispy texture without deep frying.
I stumbled upon a similar recipe years ago in an old church cookbook but didn't pay much attention to it at the time. Then, one fateful grocery run, I found the store shelves empty of Shake and Bake. That memory resurfaced, and after a little digging, I found the recipe again. Now, it's a must-have in my kitchen—and in my kids' kitchens, as well!
What You'll Need
- Italian-style bread crumbs – I use a generic brand that closely mimics Progresso.
- Vegetable oil – Helps the coating adhere and crisp up beautifully.
- A blend of seasonings – Salt, onion powder, garlic powder, black pepper, chili powder, parsley, basil, and oregano to bring the flavor to life.
Mixing it Up
You can mix everything in a bowl, but my favorite method is using a large zip-top bag. Just toss the ingredients in, seal the bag, and shake until well combined—no lumps, just perfect, seasoned breadcrumbs. If you're using a bowl, stir well, making sure the oil is evenly distributed.
Pro Tip: Give the mixture a little “massage” in the bag to make sure the oil is fully incorporated!
How to Bread and Bake Your Porkchops
Preheat your oven to 400°F and line a baking sheet with parchment paper or foil for easy cleanup.
Rinse the pork chops and shake off any excess water—this helps the breading stick.
Coat the pork chops:
- Bag method: Drop a chop into the bag, seal it, and shake to coat it evenly.
- Bowl method: Press each chop into the mix, flip, and press again. Don’t forget to dust the edges!
Bake for 20 minutes until golden brown and cooked through. Let them rest for 5 minutes before serving to lock in the juices.
Make it Your Own!
Want a little heat? Add ½ teaspoon of cayenne pepper or brush your pork chops with hot sauce before breading.
This mix isn’t just for pork chops. This is the same recipe I use to oven-fry my chicken. The only difference is in the cooking times. For boneless chicken, it's the same 20 minutes, but for bone-in chicken, it's 40 minutes. Still pretty simple if you ask me, and it is so oh my gravy good!
Just the other night, I tried it on fish. The boys wanted fried fish, but I didn't want to stand over the fryer, so I pulled out my handy-dandy mix. I added cayenne pepper to it to give it that Louisiana kick. I air-fried it at 400°F for 10 minutes on one side and 8 minutes on the other. No leftovers that night!
This recipe can be made in bulk or as a single use ahead of time. It's shelf-stable for six months in an airtight container. It’s oh my gravy good!
Keep an eye out for my version of Shake and Bake BBQ chicken coming in a post very soon!
Enjoy—and don’t forget to leave a comment with your favorite tweaks. I can't wait to hear how you used this mix to wow your family. Pics plz!
Nutrition Information
Calories: 564 kcal | Protein: 32g | Carbs: 42g | Fat: 28g
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