I guess Shake'n bake has jumped the shark. Giant and food lion keep it on the very bottom shelf and Hairy teeters does not sell it at all.
The original chicken kind is the best, I use it on skinless chicken thighs.
I hope Shake'n bake does not go the way of the twinkie, the burger chef and the Room Store.
Attachments:

At least it isn't Chicken Tonight. That stuff literally gave me a stomach virus the first time I tried it.

Shake'n Bake for pork is damn good.

I thought this thread was about herb

 

friskydingo Wrote:
-------------------------------------------------------
> I thought this thread was about herb


That's wake and bake. Shake no good for bake.

I thought this thread was about NASCAR.

at least Wrote:
-------------------------------------------------------
> At least it isn't Chicken Tonight. That stuff
> literally gave me a stomach virus the first time I
> tried it.
>
>

Worst jingle ever!

"I feel like Chicken Tonight! Like Chicke tonight!"

Somebody got paid for that?!?!?

http://www.youtube.com/watch?v=mJ9M7bsx10I

Sorry...it's "I feel like Chicken Tonight! Like Chicken Tonight!"

I love shake and bake chicken leg quarters. I bought a 10 pound bag of them at harry teets and have been eating two or three of them every day. Just plain awesome.
Attachments:

SHAKE N BAKE, YEAH BABY!
Attachments:

I thought this was a thread about Parkinson's...

i thought this thread was about owls...

Attachments:

I think this thread could be about drugs!

From the urban dictionary,


shake and bake
A method of making crystal meth in small batches without a heat source. The method involves mixing and shaking ingredients in a container, such as a 2 liter soda bottle. By preparing the drug in small quantities, cookers can avoid purchasing limits on over-the-counter medicines. Addicts can also prepare their own supply, bypassing dealers. Shake and bake meth can be prepared in bathroom stalls and moving vehicles. The chemical reaction involved in shaking the ingredients can create an explosion, and the drug itself has obvious health risks. Also called “one-pot” and “on the go” meth.
Know where I can score some meth?

No, but why don’t you just shake and bake your own?

L.A. Lakers, fast break makers
Kings of the court shake and bake all takers
Back to back is a bad ass fact a claim that remains in tact

Great song

Can you shake and bake a whole chicken without cutting it up?

cooking man Wrote:
-------------------------------------------------------
> I guess Shake'n bake has jumped the shark. Giant
> and food lion keep it on the very bottom shelf and
> Hairy teeters does not sell it at all.
> The original chicken kind is the best, I use it on
> skinless chicken thighs.
> I hope Shake'n bake does not go the way of the
> twinkie, the burger chef and the Room Store.

Make your own.

http://allrecipes.com/recipe/homemade-shake-and-bake-mixture/

i am a cook Wrote:
-------------------------------------------------------
> Can you shake and bake a whole chicken without
> cutting it up?

Sure, but why would you?

Facts be know, for get Shake and Bake, it is over priced and under producted.

A few months ago boneless skinless breasts were on sale and I went to buy/try some shake and bake because boneless skinless can be flavorless, BUT, when I went to look, the S&B was priced at $4.00 a box!!!? and the instructions said I also needed to buy some 1000 Island dressing!!?? WTF?

$4.00/box and I still need more ingredients?

So, long long story short longer, I started looking around and I found a miracle. HOLY MOLY!!!! I discovered how to make fried chicken in the oven, and it is so good I can not believe it.

Here is what you do. Buy the boneless breasts, a jar of REAL mayo and a can (its a card board can) of flavored/spiced bread crumbs (the more added flavor and spices the better) The can I buy cost $1.69.

Go home and cut the breasts into 3 or 5 big hunks. Then lather them in the mayo, not too much, not too little. Then cover them in the bread crumbs.

Cook on a rack in the oven, using the top(broiler) heating element at 325-350 degrees for 45-75 minutes. I cook mine until the crumbs are browned, keeping a good eye on them. Test them by slicing one open and there is no pink meat. The outside is golden brown, the inside is juicy perfecto!!

HOLY MOLY IT IS GOOD!!! I asked a chef how it could taste so much like fried chicken and they said something about the stuff in mayo actually gets to kind of frying it in the oven and it seals in the juices.

It is always a good idea to allow the chicken to resst for 10 minutes after cooking, before eating, to allow the juices to flow to the out part of the meat


Of course you could take your whole chicken and cut it up and lather up all of the pieces in the mayo and cover those in the spiced bread crumbs, I just only like the breast meat and when they are on sale I cook a boatload of them and freeze them. I just did a 12 pound batch of these the other day, cooking 3 pounds at a time.

Protip- If you use those cheap disposable rubber gloves its makes cleaning your hands up very easy.

Well I messedd that post up with the strike through...

TAKE 2


Forget Shake and Bake, it is over priced and under producted.

A few months ago boneless skinless breasts were on sale and I went to buy/try some shake and bake because boneless skinless can be flavorless, BUT, when I went to look, the S&B was priced at $4.00 a box!!!? and the instructions said I also needed to buy some 1000 Island dressing!!?? WTF?

$4.00/box and I still need more ingredients?

So, long long story short longer, I started looking around and I found a miracle. HOLY MOLY!!!! I discovered how to make fried chicken in the oven, and it is so good I can not believe it.

Here is what you do. Buy the boneless breasts, a jar of REAL mayo and a can (its a card board can) of flavored/spiced bread crumbs (the more added flavor and spices the better) The can I buy cost $1.69.

Go home and cut the breasts into 3 or 5 big hunks. Then lather them in the mayo, not too much, not too little. Then cover them in the bread crumbs.

Cook on a rack in the oven, using the top(broiler) heating element at 325-350 degrees for 45-75 minutes. I cook mine until the crumbs are browned, keeping a good eye on them. Test them by slicing one open and there is no pink meat. The outside is golden brown, the inside is juicy perfecto!!

HOLY MOLY IT IS GOOD!!! I asked a chef how it could taste so much like fried chicken and they said something about the stuff in mayo actually gets to kind of frying it in the oven and it seals in the juices.

It is always a good idea to allow the chicken to resst for 10 minutes after cooking, before eating, to allow the juices to flow to the out part of the meat


Of course you could take your whole chicken and cut it up and lather up all of the pieces in the mayo and cover those in the spiced bread crumbs, I just only like the breast meat and when they are on sale I cook a boatload of them and freeze them. I just did a 12 pound batch of these the other day, cooking 3 pounds at a time.

Protip- If you use those cheap disposable rubber gloves its makes cleaning your hands up very easy.

I'm with ya on the mayo and Italian bread crumbs. I've been experimenting with breaded chicken for a few years now, I've tried the egg and flour routine, egg and crunched up corn chips, corn flakes, pretzels, Hell, I've even tried crunched up cheez-itz.

Tried ranch dressing, thought I'd discovered the holy grail until the breading just rolled right off.

So far, the best breading I've done was mayo and Italian bread crumbs.

I even do my chicken wangs that way and, boy, are they the cat's pajamas...

Keep getting weird in the kitchen, all...

Love ya.

Signatures are for fags

Harry Tuttle Wrote:
-------------------------------------------------------
> I'm with ya on the mayo and Italian bread crumbs.
> I've been experimenting with breaded chicken for a
> few years now, I've tried the egg and flour
> routine, egg and crunched up corn chips, corn
> flakes, pretzels, Hell, I've even tried crunched
> up cheez-itz.
>
> Tried ranch dressing, thought I'd discovered the
> holy grail until the breading just rolled right
> off.
>
> So far, the best breading I've done was mayo and
> Italian bread crumbs.
>
> I even do my chicken wangs that way and, boy, are
> they the cat's pajamas...
>
> Keep getting weird in the kitchen, all...
>
> Love ya.


Right on Harry,
They say it is the ingredients of oil, egg yolks and lemon juice in the mayonnaise that does the trick, so nobody try to do this with miralce whip. I never would have dreamed that this would work as well as it did. I am usually not even much of a fan of mayo, except on BLTs and in tuna salad and on some sandwichs, ah hell, I guess I am a fan of mayo, but for fried chicken? Hell yeah!

I always cook up a whole cut up chicken with the shake and bake on the day we move the clocks forward. Some cooked carrots and baked potato on the side. Great comfort food to eat in the dark.

Food lion brand chicken coating is better and cheaper than Shake n bake.

Eye of the Lion Wrote:
-------------------------------------------------------
> Food lion brand chicken coating is better and
> cheaper than Shake n bake.

Tried it. Real shak n bake is worth the extra 40 cents.

Adding crushed chili-cheese fritos to shake n bake makes for a very tasty chicken.

at least Wrote:
-------------------------------------------------------
> At least it isn't Chicken Tonight. That stuff
> literally gave me a stomach virus the first time I
> tried it.
>
>


The jingle is still stuck in my head. "I feel like chicken tonight by Chicken Tonight!"

I want shake and bake for football today, shit is good!
Attachments:

The Food lion or Walmart fake shake n bake is actually better than real shake n bake. When using it on chicken with skin on I like to overcook it to get the skin crispy. I go 25 degrees higher on the temperature and give it an extra 15 to 20 minuets bake time.

I simply sprinkle some curry powder on the chicken breasts and then broil. It is much more flavorful and nutritious than the food you white trash eat.

chicken lover Wrote:
-------------------------------------------------------
> The Food lion or Walmart fake shake n bake is
> actually better than real shake n bake. When using
> it on chicken with skin on I like to overcook it
> to get the skin crispy. I go 25 degrees higher on
> the temperature and give it an extra 15 to 20
> minuets bake time.


I agree about the walmart brand chicken coating being better, have not tried food lion brand but will try it soon. You got to dip the chicken in milk and egg before putting the coating mix on. canned milk works best.

Only use thighs. Bone-in, skin-on thighs and add a little old bay to the mix or sprinkle it on the breaded thighs before cooking and yes I agree with the guy who said to overcook them, 15 extra minutes maybe 20. That makes them crunchy on the outside and ensures the meat is fully cooked to the bone.

thigh man Wrote:
-------------------------------------------------------
> Only use thighs. Bone-in, skin-on thighs and add a
> little old bay to the mix or sprinkle it on the
> breaded thighs before cooking and yes I agree with
> the guy who said to overcook them, 15 extra
> minutes maybe 20. That makes them crunchy on the
> outside and ensures the meat is fully cooked to
> the bone.


Slightly overcooking chicken is generally a good idea.

Dip the chicken in barbecue sauce instead of the water that the package calls for. The barbecue sauce holds the crumbs onto the chicken while adding flavor. Other alternatives include egg white, mustard, buttermilk or ranch dressing.

S&B modification chef Wrote:
-------------------------------------------------------
> Dip the chicken in barbecue sauce instead of the
> water that the package calls for. The barbecue
> sauce holds the crumbs onto the chicken while
> adding flavor. Other alternatives include egg
> white, mustard, buttermilk or ranch dressing.


Sounds nasty.

You dont mess with shake n bake. You dont buy off brand shake n bake. Only buy regular shake n bake, not extra crispy no designer flavor versions. Real shake n bake is the shit. The chicken died for you, do not disrespect the chicken.

chicken man Wrote:
-------------------------------------------------------
> You dont mess with shake n bake. You dont buy off
> brand shake n bake. Only buy regular shake n bake,
> not extra crispy no designer flavor versions. Real
> shake n bake is the shit. The chicken died for
> you, do not disrespect the chicken.


Walmart imitation shake n bake is better than real shake n bake

Shake n bake chicken thighs are awesome!

samw Wrote:
-------------------------------------------------------
> chicken man Wrote:
> --------------------------------------------------
> -----
> > You dont mess with shake n bake. You dont buy
> off
> > brand shake n bake. Only buy regular shake n
> bake,
> > not extra crispy no designer flavor versions.
> Real
> > shake n bake is the shit. The chicken died for
> > you, do not disrespect the chicken.
>
>
> Walmart imitation shake n bake is better than real
> shake n bake


No, it's not worth saving 39¢ to buy the sub par, inferior tasting, Walmart knock off shake n bake. Insist on buying the real deal, the original flavor Shake n Bake ®.

chicken lover Wrote:
-------------------------------------------------------
> The Food lion or Walmart fake shake n bake is
> actually better than real shake n bake. When using
> it on chicken with skin on I like to overcook it
> to get the skin crispy. I go 25 degrees higher on
> the temperature and give it an extra 15 to 20
> minuets bake time.


I found the same thing a couple years ago. Walmart was out of real Shake n Bake so I got the Great Value fake Shake n Bake instead. It was much better.

That little girl on the shake and bake comercial was Cindy Lou Who in "The Grinch". She's Taylor Momsen who famously flashes her tits on stage at age 17.
Attachments:

Shake n bake chicken is ok but deep fried chicken is better.

Shake and bake is better on pork chops than chicken.