I have been trying to find alternatives to Shake-n-Bake, as I’ve done here. It hasn’t been very successful so far, and I haven’t had the chance to try some variations on that recipe I did before. Lucky for me, there was a likely candidate in a cookbook I borrowed from my in-laws: The Recipes I Love by Norma Olizon Chikiamco.
The basic idea of her Chicken Paprika is similar to Shake-n-Bake: coat chicken pieces in a powder mix then bake in the oven until done. The main difference that I found very interesting is using a baking dish lined with melted butter as opposed to using a cookie sheet.
The powder mix is just flour, salt, and ground paprika. Her recipe called for using a bowl to coat the chicken, but I think this will work pretty well if we put the powder mix into a plastic bag and coating the chicken through shaking.
I used chicken drumsticks, and brought it as baon. It tasted great! I may have found a great substitute for Shake-n-Bake, although this did not come out crunchy. Think of KFC classic chicken, and it would not be far from the texture that came out of this chicken paprika. As for the taste, I can stand a bit more paprika for extra kick, but this tasted well enough for a non-spicy dish. I’m thinking of substituting some of the flour with panko breadcrumbs to add crunchiness to the chicken.