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Jan 23rd, 2013
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Shake and Bake Clone #13537941 04/28/20 06:29 PM
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fishslime Offline OP
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Mixed this from a couple of different recipes and used it on some pork chops last night. It was very good and enough for 6-8 chops. I just did 3 and froze the remainder for later use.

2 cups bread crumbs, 1 1/2 tsp salt, 1/2 tsp black pepper, 2 tsp paprika, 1/2 tsp celery salt, 1/2 tsp onion powder, 1/2 tsp garlic powder, 1/2 tsp dried oregano, 1/2 tsp dried basil, 1/2 tsp dried parsley, 1/8 plus vegetable oil

Whisk all ingredients together until all clumps are broken up. I dipped the chops in buttermilk before breading. Bake at 400 Degrees for app. 30 minutes on greased pan.

Note: Apparently the oil is the secret for these to come out crisp.

Re: Shake and Bake Clone [Re: fishslime] #13538210 04/28/20 09:10 PM
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smooth move Offline
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sounds like it would be good. i have a lot of wild pig meat, so i'm always looking for a new way to cook it. think i'll try that on some tenderized backstrap. thanks.


es le bon ton roulet
Re: Shake and Bake Clone [Re: fishslime] #13538479 04/29/20 12:47 AM
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fishslime Offline OP
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I'd be interested as to how it comes out. My son-in-law cooks a lot of venison and is always looking for new ways.

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