Melissa Tate TX

Ok, y’all… who remembers “It’s Shake & Bake, and I helped”?!?!
I’m totally aging myself but Shake & Bake was one of my favorite childhood dinners.
I think you can still buy the box in the store? But better yet, you can make this stuff from scratch!
I used Tate Farms pork chops and they were huge!! My mom normally used the little breakfast pork chops or chicken breast. All do well.

Homemade Shake & Bake
Ingredients:
1½ cups plain breadcrumbs
2 teaspoons sea salt
1½ teaspoons sugar
¾ teaspoon paprika
¾ teaspoon onion powder
¾ teaspoon garlic powder
½ teaspoon freshly cracked black pepper
1 teaspoon dried basil
¼ cup vegetable oil
3 pounds or 6 (½-inch thick) boneless pork chops boneless, skinless chicken breast, chicken breast

Directions:
Preheat the oven to 400. Prepare a rimmed sheet pan with foil, or leave ungreased.
Add the breadcrumbs, salt, sugar, paprika, onion powder, garlic powder, pepper, cayenne and basil to a gallon size zip-top bag. Seal the bag and toss the mixture until combined.
Open the bag and drizzle in the oil. Seal the bag and mix until the oil is fully incorporated with the breadcrumbs.
Fill a pie pan or shallow bowl with ½ -inch water. Working with one piece of protein at a time, moisten with water, allowing any excess to drip off. Add the protein to the bag of breadcrumbs, seal the bag and shake until completely coated, gently pressing to adhere. Transfer the protein to the prepared sheet pan. Repeat with remaining pieces.
Cook in the oven until golden brown and the internal temperature of the reads 145F on an instant read thermometer, about 18-20 minutes. Do not cover or turn the meat while baking.
Note: If using this shake and bake recipe to make chicken cook until the internal temperature reads 165F on an instant read thermometer, about 18-20 minutes.