Time To Cook …Again
Here we are smack in the middle of the fall chagim. The Shabbos between Yom Kippur and Sukkot. Knowing I will be cooking food for Sukkot on Sunday and Monday I want Shabbat cooking to be fairly easy. Challah dough is rising and that will go into the oven in a bit. A full five pound batch should get my DH and I through to the end of Simchat Torah. We aren’t hosting guests (sadly it is just too risky here in Houston – too many breakthrough cases of covid) so that really should do it. I have honey cake on hand for breakfast and dessert.
My DH has been asking for “Shake & Bake” chicken. I know I cook nonstop, and he wants this super convenience premade high sodium mix. Go figure? Since I enjoy cooking for him the things he asks for I decided to figure out how to make my own mix from scratch with less sodium. The trick is adding oil to the breadcrumbs BEFORE mixing the dry ingredients and making sure that the oil is evenly dispersed throughout. This can be made in large quantities and stored in either a tightly sealed mason jar or in ziplocs in the freezer. How awesome!
Homemade Copycat BBQ “Shake n Bake” Mix
Ingredients:
A whole 8oz box of Panko crumbs
3 Tablespoons Cornstarch/ Potato Starch
2 Tablespoons All-purpose Flour
1 teaspoon Salt
5 Tablespoons The Out of Town Cook’s BBQ Coffee Dry Rub (available for purchase click on shop)
2 Tablespoons Grapeseed Oil / Canola Oil
Directions:
Combine all ingredients in a gallon size zipper bag and shake to combine completely.
Shake until there are no clumps of breadcrumbs and the oil is well dispersed.
To use this for chicken:
preheat oven to 400F.
Measure out the amount you will need into a separate zipper bag.
Add one piece of chicken at a time, seal and shake to coat.
Place on a sheet pan that has been sprayed with oil.
Bake 45 minutes for bone in chicken and about 20 minutes for boneless.
*To make Gluten Free substitute GF Panko crumbs and 1 to 1 GF flour