Lemon Pepper Shake 'n Bake
A wonderful twist on a traditional baked pork chop coating.
Servings 4 cups
Calories 466kcal
Equipment
Ingredients
Curry Shake'N Bake
- 2 tablespoons lemon pepper seasoning or more, to taste
- 3 cups bread crumbs
- 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-right 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 lemon pepper 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 lemon pepper 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
I prefer bone-in pork chops for my Shake 'n Bake but you can use boneless or chicken instead!
Nutrition
Calories: 466kcal | Carbohydrates: 65g | Protein: 12g | Fat: 18g | Saturated Fat: 12g | Sodium: 2340mg | Potassium: 261mg | Fiber: 5g | Sugar: 8g | Vitamin A: 258IU | Vitamin C: 6mg | Calcium: 177mg | Iron: 5mg