Budget Ketovore: Shake 'n' Bake Chicken

Hi Friends,

This is my favourite chicken on the planet! I grew up with the original Shake 'n' Bake packaged mix and although I would never use it now, I still love it! So, I devised my own and man is it awesome.

 

Now, you can use a cut-up chicken, but I also make Shake 'n' Bake pork chops. Both are delicious. Keep in mind pork cooks faster, so cook time will be shorter. Mix your ingredients in a mason jar, or sealed bag and then you can tuck away the remaining mix for future use. It keeps excellent in my spice bin. Enjoy!!! Kim

 

Will need:

1 Chicken, cut into pieces (or 4-6 pork chops)

3/4c = 84g          Almond Flour

1/4c = 24g          Nutritional Yeast

1 tsp                      Paprika (any kind)

2 tsp                      Garlic Powder

1 tsp                      Ground Pepper

½ tsp                     Salt

3 TBSP                  Dried Oregano

 

-casserole pan or cookie sheet with sides to catch juice

-plastic bag or good size tupperware to shake with

 

How to make it:

 

1. Set your over at 350’.

 

2. Mix together all the ingredients.

 

3. Put 1/4c of mix in shaking bag and 1 piece of meat. Shake until meat is thoroughly coated in mix. Slightly wet meat works better.

 

4. Place meat in cooking dish and do next meat until finished. Keep adding a little mix each time, but not all of it, because you might not need it and you can save the rest for future use. It will keep in your spice cupboard for up to 8 months.

 

5. Put dish in the hot oven and cook for approximately 35-40 minutes, until the meat doesn’t bleed profusely when poked with a knife. Pork will cook faster, so check it at about 25 minutes. Take meat out of the oven, cover it and let it sit 10 minutes , so the juices can move back to the center of the meat and prevent the center from being dry. This is a good tip for all meats you oven cook, or top fry, like a steak.

 

6. Serve and Enjoy!