Homemade Shake and Bake

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  Bread Crumbs, Dry, Plain(360g)
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  2 teaspoons sea salt
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  Sugar, Granulated White(8g)
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  Paprika, Ground(4g)
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  Onion powder(4g)
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  ¾ teaspoon garlic powder
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  ½ teaspoon freshly cracked black pepper
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  Cayenne Pepper, Ground
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  Oregano, Dried(5g)
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  Vegetable oil(60g)
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  Chicken Breast, Boneless Skinless(1361g)

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

Instructions

1. 1Combine the breadcrumbs, sugar, paprika, onion powder, cayenne pepper, and oregano in a gallon-size zip-top bag and seal. Shake the bag vigorously for 1–2 minutes until all spices are evenly distributed throughout the breadcrumbs.
2. 2Open the bag and drizzle the vegetable oil over the breadcrumb mixture. Seal the bag and shake for 2–3 minutes until the oil is fully absorbed and the mixture resembles damp sand with no dry spots.
3. 3Fill a shallow bowl or pie pan with water. Working with one chicken breast at a time, submerge it briefly in the water and let excess drip off for 5–10 seconds.
4. 4Place the moistened chicken breast into the bag of seasoned breadcrumbs, seal, and shake vigorously for 30–45 seconds until completely coated. Gently press the coating onto the chicken to help it adhere. Remove and set aside on a clean plate. Repeat with all remaining chicken breasts.
5. 5Heat the vegetable oil in a large skillet over medium-high heat for 1–2 minutes until shimmering and a breadcrumb sizzles immediately when dropped in.
6. 6Carefully place the coated chicken breasts into the hot skillet and cook for 6–7 minutes on the first side without moving them, until the coating turns golden brown and crispy.
7. 7Flip each chicken breast and cook for 5–7 minutes on the second side until the coating is golden brown and the internal temperature reaches 165°F when measured with an instant-read thermometer at the thickest part.
8. 8Divide the cooked chicken evenly into 6 airtight meal prep containers while still hot and allow to cool before sealing and refrigerating.