Curry Shake 'n Bake

I was blown away by how much I loved this curry Shake’n Bake mix on pork chops (I’m sure it’d rock big time on chicken too!). Just the right amount of curry flavor, the mix adheres perfectly.

Course Seasoning

Cuisine American

Keyword baked, pork chops

Prep Time 5

Total Time 5

Servings cups

Calories 466kcal

Author Mike

Equipment

Ingredients

Curry Shake'N Bake

2 tablespoons curry powder or more, to taste
3 cups breadcrumbs
1 tablespoon kosher salt
1 tablespoon dried minced onion
3 teaspoon paprika
2 teaspoons sugar
1 teaspoon garlic powder
1 teaspoon freshly ground black pepper
½ teaspoon cayenne pepper
½ teaspoon dried parsley
½ teaspoon dried basil
½ teaspoon dried oregano
¼ cup vegetable oil

Instructions

Curry Shake'N Bake

Combine the dry ingredients in a bowl.
Add the oil and stir until the lumps are all gone.
Store in an air-tight container for up to 2 months until ready to use.

For pork chops

Preheat oven to 425 F.
Rinse chops and pat dry.
Working in batches, transfer chops to a resealable bag.
Add curry Shake'n Bake mix.
Seal and shake to coat chops.
Shake off excess coating and transfer chops to a foil-lined baking sheet.
Bake for 20-25 minutes or until done.

For chicken

Preheat oven to 400 F.
Working in batches, transfer chicken pieces to a resealable bag.
Add curry Shake'n Bake mix.
Seal and shake to coat chicken.
Shake off excess coating and transfer chicken to a foil-lined baking sheet.
Bake for 40-45 minutes for bone-in chicken or 20 minutes for boneless chicken until done.

Notes

Shake or stir the mix before using.

Nutrition