Kraft Shake'n Bake (Original)

Need a recipe that copies Shake'n Bake in a pinch? Or maybe you don't feel like coughing up
the dough for the real thing. Here's the TSR solution for a quick clone that will give you the same
texture and flavor of Kraft Shake'n Bake using very common ingredients. You may notice the
color is a bit different in this clone when compared to the real thing. That's because this recipe
doesn't include beet powder -- a hard-to-find ingredient that lends a dark orange tint to the
original. But sink your teeth into the chicken (baked the same way as described on the Shake'n
Bake box) and you'll swear it's the same stuff.

1/2 cup plus 1 tablespoon corn flake crumbs
2 teaspoons all-purpose flour
1 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon sugar
scant 1/4 teaspoon garlic powder
scant 1/4 teaspoon onion powder

1. Combine all ingredients in a small bowl and stir to combine.
2. Prepare chicken following the same technique as described on the box of the original mix
using 2 1/2 lb. of bone -in chicken (6 to 8 pieces, with or without skin) or 2 lb. boneless skinless
chicken breast halves Preheat your oven to 400 degrees, then moisten the chicken with water.
Use a large plastic bag for the coating and use the same steps as described on the original
package:
"Shake moistened chicken, 1 to 2 pieces at a time, in shaker bag with coating mixture. Discard
any remaining mixture and bag. Bake at 400 degrees in ungreased or foil-lined 15x10x1-inch
baking pan until cooked through --
BONE-IN: 45 minutes/BONELESS: 20 minutes"