Homemade Shake & Bake for Fish & Poultry

For a spicier kick, add a pinch of cayenne pepper to the spice blend.

For a different flavor, add herbs like thyme or rosemary to the mixture.

Use as a coating for baked bone-in chicken wings or homemade chicken nuggets.

Use lemon pepper in place of black pepper and use the coating on shrimp or scallops.

What is the purpose of dry milk powder in this recipe?

Dry milk powder acts as a binding agent and helps to create a crispy crust on the fish or poultry.

Can I substitute regular milk for dry milk powder?

No, dry milk powder is needed for its specific texture and binding properties in this recipe.

Is it necessary to use low-sodium chicken bouillon granules?

Using low-sodium chicken bouillon granules helps control the overall saltiness of the dish. If using regular bouillon, adjust salt levels accordingly.

How should I store the homemade shake and bake mixture?

Store the mixture in an airtight container at room temperature for 2-3 months. Make sure to label the container with the contents and date prepared.

Can I use this shake and bake mixture for other types of meat?

Yes, this mixture works well with various types of poultry and fish. Feel free to experiment with different proteins.

How can I make sure I get a crispy crust when baking?

For a crispy crust, make sure to preheat your baking sheet in the oven before placing the coated chicken or fish on it. This helps to immediately crisp up the coating.

Can I use this spice blend for vegetables or tofu?

While this blend is specifically designed for fish and poultry, you can experiment with using it on other types of protein or even vegetables for added flavor.

How do I know when the chicken is cooked through?

The chicken is cooked through when it reaches an internal temperature of 165 degrees F. Use a meat thermometer to check for doneness.