Sometimes one change – just one little thing – will make all the difference.
In this case, buying a new set of measuring spoons improved my mood. These spoons are rectangular and narrow so they fit into spice jars. Which made me wonder: why aren’t all measuring spoons shaped like this?
They nest together in the drawer where they’re stored. They are lightweight but sturdy. They have long handles for reaching all the way to the bottom of the spice jar to scoop our the last bit left there. They sit level on the counter so the stuff that’s in them doesn’t fall out. Because of all these attributes, they make my time in the kitchen less difficult which is certainly a good thing.
They came in handy for this recipe when I was scooping several spices out of jars. And were easily afforded by my making my own coating for chicken instead of buying it.
Hurray for rectangular-shaped measuring spoons!
Homemade chicken coating… here goes.
First, measure the panko.
Now get all the spices together (after investing in new measuring spoons).
Mix all those spices plus salt and pepper together with the panko.
Get the chicken pieces.
Pour all the coating plus some cooking oil into a large resealable bag. Shake the chicken so it’s coated.
Place the chicken on a foil-covered baking sheet.
DIY Shake and Bake Chicken.
DIY Shake and Bake Chicken
2 cups panko bread crumbs (regular bread crumbs work too)
2 tsp. smoked paprika
1 tsp. garlic powder
1 tsp. celery seeds
1 tsp. thyme
1 tsp. sesame seeds
1 tsp each salt and pepper
2 Tbsp. cooking oil
Combine all dry ingredients. Measure half of the panko/spice mix into a resealable plastic bag and add 1 tablespoon cooking oil. This is enough coating for 8 pieces of chicken. Reserve the rest of the coating for another time.
Add the chicken to the bag and toss to coat. Place on a foil-lined baking sheet and cook for 40-45 minutes at 400°F.