seasoned flour {homemade shake ‘n bake}

seasoned flour {homemade shake 'n bake} | movita beaucoup

See? I’m not trying to ruin you. I get that your inferior bodies can’t handle the massive quantities of butter and sugar that this here finely tuned machine can. So this one’s for you; no sugar, no caramel. You can munch on a chicken leg, scarf back some baby carrots, and feel pretty good about yourself. Also, you can chase it with a gallon of white chocolate ice cream if you like. I don’t judge.

seasoned flour {homemade shake 'n bake} | movita beaucoup

This is not a Superbowl recipe. Because I don’t do the Superbowl. I won’t even fake it. Sure, I’ll be eating chips and dip as an entrée. But I couldn’t care less about the event itself. I won’t be posting some sort of food blogger tribute to it. This is a recipe for your dinner. A regular, non-sports-related dinner. It doesn’t require mesh football jerseys, collectible mugs, or tribute pennants. It doesn’t require you to dig deep. It ain’t no Cinderella story.

seasoned flour {homemade shake 'n bake} | movita beaucoup

Will you be dancing in the end zone when you try this seasoned flour? Maybe. Could you run with the ball and add some of your own favourite spices? Sure. Odds are in your favour.

seasoned flour {homemade shake 'n bake} | movita beaucoup

Will your family be blind-sided when you serve this instead of that huge can of Beefaroni you usually open on a Thursday night? Will it put it you on a level playing field with the jerks from the PTA? Yes. Yes, it will.

seasoned flour {homemade shake 'n bake} | movita beaucoup

And here’s the great thing about this seasoned flour – you can keep it for ages in a mason jar. Then when you reach a stalemate planning your weekly meals, you’ll pull it out at the last second. You’ll combine that seasoned flour with some blood, sweat and tears bread crumbs and you’ll kick that dinner right through the uprights. Heck, you might end up using this seasoning on other stuff too. Like pork. Or white fish fillets (that’s our favourite version these days).

Touchdown, baby.

. . .

Seasoned Flour {Homemade Shake ‘n Bake}

print and make for a non-sports related event

In a mason jar or airtight container combine:

  • 1 cup flour
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons celery salt
  • 1 1/2 teaspoons black pepper
  • 1 tablespoon mustard powder
  • 1 tablespoon garlic powder
  • 2 tablespoons paprika
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried oregano

Shake well to combine. Store the seasoned flour in the mason jar until ready to use. (It will keep for ages!)

To use, you will need:

  • 1 cup bread crumbs (per batch)

Combine 4 tablespoons of the seasoned flour with 1 cup of bread crumbs, being sure to mix well.

Coat chicken pieces and bake according to preferred method.

Notes: I rub my chicken pieces with some olive oil prior to rolling them in the seasoned flour/bread crumb mixture. Then I place the pieces in a baking dish and bake at 375°F until the internal temperature of the pieces is 170-185°F (depending on which food safety agency you trust most). Juices should run clear.


  1. Eggton on February 1, 2012 at 5:40 pm

    Nicely done. It’s that rosemary sprig that sticks it extra to the PTA jerks, isn’t it? That rosemary sprig is all “You thought we were going to have beef-a-roni?! Guess again, people. You thought we were going to have store-bought shake and bake? GUESS AGAIN PEOPLE. Let me draw your attention to the fact that I own some FRESH FREAKING HERBS.”


    • movita beaucoup on February 2, 2012 at 7:39 am

      Right? And here’s the best part: THERE’S NO ROSEMARY IN THE RECIPE. It was just a bleepin’ prop. (And probably a violation of some sort of food blogger code.) So, there PTA. Jam it!

  2. Sandra on February 1, 2012 at 6:23 pm

    Love it Motiva….. I’m gonna mix some up this weekend.

  3. Amrita (Beetle's Kitchen Escapades) on February 1, 2012 at 7:07 pm

    “Pimp your poultry”? WIN! I don’t understand all the fuss about superbowl either, I’d rather make myself a superbowl of this chicken and enjoy my evening!

  4. Bonnie on February 1, 2012 at 8:36 pm

    Thanks for the recipe. I’m actually gonna try it.

  5. Amy @ ElephantEats on February 1, 2012 at 9:05 pm

    You know, it actually never occurred to me that you could make Shake-n-Bake at home. You’re so smart! And these look really good.

  6. emmalina73 on February 1, 2012 at 9:06 pm

    Ok here goes with a multiple part comment:

    1. I worship your awesome metabolism and am currently shouting at my metabolism saying things like “See! See! Digest that chocolate damn you!”, I’m pretty sure I’ll drop a dress size by the weekend.

    2. I had planned breaded chicken strips for the boys tomorrow night so this recipe is perfect. But you already knew that didn’t you?

    3. You are right to eschew American football, it goes on too long, is boring and all the padding makes it a sissy version of rugby, the true national game of Wales.

    4. Thank you for saying ‘couldn’t care less’ instead of ‘could care less’ as I see Americans saying which drives me crazy because I’m all ‘That doesn’t make sense! You are saying the opposite of what you actually mean!’ and then I get frothy and have to cool off by lying in a vat of white chocolate ice cream which I then have to eat because of hygiene and health and safety laws.


    • emma schultz on February 2, 2012 at 7:43 am

      In response to 4, I always thought ‘could care less’ should be used sarcastically.

      Then again I’m just another lazy American… but I’m with you on rugby.

    • movita beaucoup on February 2, 2012 at 7:46 am

      1. Just to be clear, I’ve got some jelly, and I don’t know if you’re ready for it. (Holla, Beyoncé.)
      2. Yes, I knew. Because I am all knowing.
      3. Thank god for rugby. I don’t know why, I’m just pretty sure it’s important to say that to you.
      4. Right? It’s almost as bad as people who say irregardless. Not a word, people.

  7. Katrina on February 1, 2012 at 9:15 pm

    Fabulous! I was so excited when I saw this come across my twitter, lol. I can’t wait to keep a stock of these in the pantry!

  8. thekalechronicles on February 2, 2012 at 1:34 am

    I like your attitude, Ms. M.

  9. Lynne Knowlton on February 2, 2012 at 5:33 am

    Homemade shake and bake?! YES !! Oh how I love you ! You are my poultry goddess !
    And how did you do that Martha Stewart writing on your pic again? I want to learn how to be all martha-esque and put text on my pics.
    Teach me chicken goddess, teach me .
    As always, adore your blog. I must stop telling you that, or you will think I have gone mad.
    Adore it. Ok.Last time I’m saying it. I promise. I lie.

    • movita beaucoup on February 2, 2012 at 10:46 am

      I use an online photo editor to add text. There are tons of them, and they are all pretty easy to use. Just google “online photo editor,” and you’ll get a whole bunch to choose from!

      I don’t think you’ve got mad. You’ve gone smart. movita smart!


  10. emma schultz on February 2, 2012 at 7:44 am

    I would like to sign up for one (1) movita beaucoup tribute pennant. And perhaps, also, a sippy cup.

  11. Maureen J on February 2, 2012 at 9:06 am

    It’s true! Your body must be like a Porsche, with all that dance instruction you do. Burning up energy while just idling at a red light. My body is more like a 4 cylinder GMC Pacer. With all the standing around and sitting I do.
    Barley able to make it from 0 to 60 without needing to take a rest for a second!

    When I am not on our showroom floor trying to peddle floor covering to customers I am sitting at my desk reading blogs about delicious entrees and desserts.

    So, thanks. Thanks for thinking of all the chubby people of the world who want to eat deliciousness without having to go out and buy yet another size larger jeans. Your practically a saint now or something!

    • movita beaucoup on February 2, 2012 at 10:47 am

      This comment basically made me blow coffee outta my nose.

      And I thank you for that.

  12. lexy3587 on February 2, 2012 at 9:27 am

    You are so funny. It’s nice to know that not everyone will be trapped in a football-induced-coma this weekend – and the chicken looks delicious. I’ll be trying it soon 🙂
    Not that I can mess with perfection, but have you tried using panko crumbs instead of bread crumbs? it’s a bread-crumb-esque thing, but not quite the same, and it makes it more crispy and flaky on the outside, in a delicious way. We recently switched out the bread crumbs on the family recipe for pork schnitzel (that my mom has been making for years and years and years, always the same), and it is suddenly 10x better. Even my mom agrees.

    • movita beaucoup on February 2, 2012 at 10:41 am

      Yes – I’ve used panko crumbs (awesome), and also, some italian spiced crumbs that I bought accidentally one day. They both worked smashingly with the seasoned flour! And, as I was saying to my lovely neighbour, I bet it would even work with crushed cornflakes. Crunchy!!

  13. Susi on February 2, 2012 at 9:57 am

    Love this. You have such a way with words. 🙂 And we don’t do the Superbowl either so it’ll get used for a regular dinner!!!

    • movita beaucoup on February 3, 2012 at 8:57 am

      Thank you for using my seasoned flour for the purpose it was intended.

  14. The Neighbour on February 2, 2012 at 10:13 am

    Movita darling, have you used Panko in place of bread crumbs, or used the Italian bread crumbs? Both are wonderful…oh… IMHO Panko ROCKS!!!

    • movita beaucoup on February 2, 2012 at 10:39 am

      I used Panko the first time. Totally yummy. And I also bet you could use crushed cornflakes. See how versatile this flour is?

      • The Neighbour on February 2, 2012 at 10:58 am

        I have had fish that was breaded using crushed corn flakes – scrumptious, very scrumptious

  15. Ariane @ Bitchetarian on February 2, 2012 at 10:38 am

    I’m not sure how I feel about you – I think you might be funnier than me, and that makes me nervous. After some thought though, I’ve decided I’d rather you were on my side. Love the snark – looking forward to following you.

    • movita beaucoup on February 3, 2012 at 9:00 am

      Your blog has made my Google Reader cut. That’s saying a lot. Mostly because I am nervous about YOUR damn sense of humour…

  16. spree on February 2, 2012 at 12:22 pm

    Have you ever thought of doing stand-up Movita? Heck, whatdoiknow? maybe you were standing up when you wrote this. You are a H o o t ! (and I’m quite sure that’s the first time you EVER heard you were funny!) : )

    • movita beaucoup on February 3, 2012 at 9:02 am

      This is the first time someone has ever told me I am funny. And I did write this post standing up.

      You just get me.

  17. freespiriteater on February 2, 2012 at 4:37 pm

    Oh my gosh this looks sooo good! I am in love with the seasoned flour blend, all of the spices I enjoying using to marinade or season poultry. And those photos, absolutely gorgeous! Now I’m off to drool over your white chocolate ice cream =]

    • movita beaucoup on February 3, 2012 at 9:04 am

      The white chocolate ice cream that once lived in my freezer is now gone. Which of the 5 stages of grief would you recommend in this instance? (Tee hee!)

  18. the purple spoon on February 2, 2012 at 6:57 pm

    YUMM!!! love the “pimp yer poultry” nice touch 🙂

  19. ceciliag on February 2, 2012 at 8:14 pm

    How fantastic to have found you! Love the recipe, love your “take no prisoners” attitude.. tons of fun.. c

  20. Ann on February 3, 2012 at 2:59 pm

    Pimp Yer Poultry. I like that! 🙂 This year I’m not really “doing” the superbowl either. My niner’s didn’t make it and I am bitter!

  21. frugalfeeding on February 3, 2012 at 4:18 pm

    Lovely shots and recipe, Movita. I always do this sort of thing for my fried chicken! It gives it such an amazing flavour.

  22. Jen at The Three Little Piglets on February 7, 2012 at 11:02 am

    I don’t give a tootie fruity about the Superbowl either! And I’m glad it’s over quite frankly – now we can all move on to more important things, like chocolate! And chicken!

  23. Liz on February 7, 2012 at 2:56 pm

    How how fabulous! Yummy flavors without all the additives!

  24. glutenfreezen on February 7, 2012 at 7:10 pm

    I am definitely going to be mixing some of this up and using it with my gluten-free bread crumbs! YUM!

  25. canalcook on February 15, 2012 at 6:45 pm

    Lovely idea, been meaning to make fried chicken for a while and now I have an even better excuse to

  26. PattyAD on February 24, 2012 at 11:19 am

    Finally got a chance to put this together this past weekend. Used it on baked chicken tenders – fantastic! This coated better than anything I’ve ever tried in the past. Will never used anything else again. Unless I’m out of the mix and in a hurry. Or lazy. Or tired….

    • movita beaucoup on February 24, 2012 at 10:31 pm

      Yay! I’m so glad you took the time to let me know! And I’m really happy that you liked it so much…

  27. Shaked n Baked | Suburbhomestead's Blog on March 13, 2012 at 11:04 am

    […] seasoned flour (homemade shake ‘n bake) ( […]

  28. Crystal on January 2, 2013 at 4:22 pm

    I read this post and I think I fell in love with you. Lol, kidding, because that would be weird right? I’m not weird I swear.

    So I’m almost a year late even reading this post, but thank God for pinterest because I’m broke and craving shake n’ bake. (I have this unhealthy love for shake n’ bake…) I do plan on using some panko in this, for a bit of extra crunch.

    As for football, I despise football. And the fact that 4-5 nights a week my husband feels the need to keep it on my TV.

    Now I’m off to read the rest of your blog!

    • movita beaucoup on January 2, 2013 at 10:25 pm

      Dear Crystal,

      Everything I do, I do for you.

      movita beaucoup

      PS 2.0 loves football. It makes me sick.

  29. Kim G on April 18, 2013 at 4:28 pm

    I know this is “Pimp Your Poultry” but do you think this might work on Pork as well? I LOVE SnB but all that junk in it is horrible! I realize that this is a blog from a while back but I just found it on Pinterest (don’t ya just love all those pinners?)

    • movita beaucoup on April 18, 2013 at 10:01 pm

      Kim, I love pinners!! We use this flour (mixed with bread crumbs) on chicken, pork and fish! And sometimes we even top it with a little smoked Maldon salt – it’s the bomb!

  30. Tawnia Jamesson on July 17, 2013 at 7:18 pm

    I thought I should probably let you know that this has been the chicken staple recipe in my house for about a year now. We call it the Fake-n-Bake chicken and everyone is excited when I make it. Every time. Even if it has only been 5 minutes since the last time…this recipe is awesome and I will NEVER buy the store-bought stuff again. So thanks 🙂 I think I may try it on pork soon too! Now if I could find a replacement for the shake-n-bake glazes I will be set for life 😉

    • movita beaucoup on July 20, 2013 at 6:56 am

      This is wonderful! Thanks so much for letting me know! 2.0 and I like to use it on fish too – we roll the fish (white) in the flour and bread crumbs, and then throw it into a skillet. Tasty and easy as pie! Now I want to try it on pork…

  31. L.H. on September 1, 2013 at 4:10 pm

    Wow. I thought your post was really to full of scarcasm and frankly, very rude. Being a blogger, you MIGHT want to re-think that.

    • movita beaucoup on September 1, 2013 at 4:49 pm

      Nope. This space is mine. People are not required to come here. Those who don’t like this space are welcome to never come back again.

  32. […] Homemade Shake-n-Bake 1 cup flour 1 1/2 teaspoons salt 1 1/2 teaspoons celery salt 1 1/2 teaspoons black pepper 1 tablespoon mustard powder 1 tablespoon garlic powder 2 tablespoons paprika 1/2 teaspoon ground ginger 1/4 teaspoon dried thyme 1/4 teaspoon dried basil 1/4 teaspoon dried oregano […]

  33. kitimitsu on February 22, 2014 at 12:41 am

    I love Shake ‘n Bake and was looking for a replacement mix and thought I would try your recipe. Other than omitting the celery salt as I don’t like it and halving the bread crumbs, I used all the other ingredients in your specified amounts. And had to tell you that I loved it and it was so much better and tastier than the real Shake ‘n Bake!!! Have used a few times now and also gonna try it on fish and porkchops. Thanks very much for sharing your recipe!

    • movita beaucoup on February 22, 2014 at 7:38 am

      I’m so glad to hear this! We eat it on fish all of the time, and love it! We use fewer bread crumbs with the fish – much like you did with your chicken – and it creates a nice light coating for the fillets. It’s one of our favourite meals! Thanks so much for taking the time to stop by and leave this lovely note!

  34. rebecca on December 1, 2014 at 6:24 pm

    Soooooo yummy. I used healthy spelt flour-I had some on hand! To the bread crumbs I added ground flax seeds and nutritional yeast and blended them with the mix. So yummy.

    • movita beaucoup on December 2, 2014 at 2:28 pm

      I’m so glad you like it! Love your substituions – way to make the recipe your own!

  35. movita beaucoup on June 2, 2015 at 7:31 am

    Comments on this post are now closed as it was published in February 2012. Happy baking!