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From: Jill McQuown <j_mcquown@comcast.net>
Newsgroups: rec.food.cooking
Subject: Re: Friday - 02.28.2025 - Dinner Plans
Date: Thu, 6 Mar 2025 18:26:47 -0500
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On 3/6/2025 6:01 PM, Dave Smith wrote:
> On 2025-03-06 5:04 p.m., Jill McQuown wrote:
>> On 3/4/2025 7:07 PM, Carol wrote:
>>> dsi1 wrote:
>>>
>>>> On Tue, 4 Mar 2025 15:59:30 +0000, Ed P wrote:
>>>>
>>>>> My wife had some baking recipes that called for margarine. They go
>>>>> back many years but supposedly, the texture of the finished product
>>>>> was better with it.  There were cookie type things, not a cake.
>>>>
>>>> That's entirely possible. The modern spreads might be another matter
>>>> since they're an emulsion of water and oil - more akin to mayonnaise.
>>>> I have seen recipes that use mayo instead of eggs and oil. That might
>>>> work pretty good although it might be a little more expensive.
>>>
>>> I've seen lots.  One is the now classic 'Shake-n-bake' that uses
>>> ridiculous amounts of mayo, like 1/2 cup or more.  You just waste 90%
>>> of it to the trash. I just put a TB mayo on a plate then smear it on
>>> the meat (usually chicken) then dip in seasoned bread crumbs (or
>>> crushed corn flakes etc.).
>>
>> That's odd.  I don't recall Shake N' Bake calling for mayonnaise.  
>> Then again, I don't recall ever buying Shake N' Bake.  So I looked it up:
>>
>> https://www.directionsforme.org/product/56390
>>
>> The directions say to moisten the chicken pieces with water and put it 
>> in the shaker bag with 1 packet of the seasoning mix and shake until 
>> the chicken is coated.  No mention of mayo (or dipping/dredging).  I 
>> surmise you're referring to an oddball copycat recipe since the whole 
>> point of Shake N' Bake was to shake the chicken in a bag with the 
>> seasoning mix, no muss, no fuss.
>>
> I think we had it once. I later discovered oven fried chicken.  It was a 
> little more work but a lot cheaper and a lot better. It was a matter of 
> dredging chicken pieces in seasoned flour then egg and then seasoned 
> crumbs.

Yes, I've done that.  I wouldn't call it Shake N' Bake since there was 
no "shaking" the chicken pieces in a bag are involved.  It's oven fried 
chicken with some oil and/or butter added to the baking pan.

> A more interesting version of it was orange chicken. It had the same 
> seasoned flour dredge but the egg was mixed with some frozen orange 
> concentrate. Then it was dredged in bread crumbs with salt, pepper and 
> orange zest.  It was cooked in a 425F oven. The baking pan was 
> generously brushed with butter and it  cooked for 20 minutes skin side 
> down and then flipped over for another 20 minutes.   We haven't had that 
> one in a long time and maybe it's time to put it back in the menu.
> 
If you like it, put it back on the menu.

Jill