Recipe - Shakin' Chicken or Pork
This is a fantastic alternative to store bought Shake-n-Bake that is much lower in sodium. You get so much spicy flavor, you don't even miss the salt.
This spice mix works great on all cuts of chicken or pork or even turkey cutlets. I just remove the skin if there is any. You won't miss it, because the coating is so crunchy from being baked on a cookie sheet, rather than flat on a pan. I bake most of my meats and poultry this way now. Any fat drains away and it cooks faster too.
Makes 4 Servings
- 4 Boneless Skinless Chicken Breasts or Pork Chops
- 1/4 cup plain breadcrumbs
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon curry
- 1/2 teaspoon paprika
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper
Preheat oven to 400 degrees Fahrenheit. Place a cookie sheet inside a roll pan and spray the rack with non-stick cooking spray.
Combine the seasonings with the bread crumbs in a gallon sized Ziploc bag. Make sure you remove all the lumps in the seasonings with your fingers and mix well.
Toss in one piece of chicken or pork at a time and toss with the seasonings in the bag.
Place each piece of meat on the cookie sheet tray and back for 20 minutes. Turn meat and bake for an additional 20 minutes or until juices run clear.
If you pound out your meat or poultry first, you can usually reduce the cooking time to about 30 minutes total.
If you don't have smoked paprika, just use a full teaspoon of regular paprika.
A 3x5 card version of this recipe can be found here.