Let’s go back to the 90s and recreate this nostalgic classic, but with a sourdough twist of course! I have the best memories of making “shake n bake” chicken and potato wedges when I was a kid! I remember thinking I was so cool! Well, the 90s are back baby! Let’s make sourdough shake and bake!
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Why You’ll Love This Recipe!
- Use Up Stale Sourdough Bread – Instead of throwing that stale loaf of sourdough bread away, turn it into something you can use to cook dinner!
- Know What’s In Your Food – There’s no preservatives, no anti-caking agents and you get to vary the flavors and add the herbs and spices you like!
- Unique Way To Use Dried Sourdough Starter – I love being able to add an extra bit of goodness to this delicious seasoned coating!
How This Recipe Came About
I created so many versions of this recipe to make it just right. I didn’t want it to be just breadcrumbs, but I also knew I wanted to make it in bulk so I could have it on hand when dinner rolled around … which brought up the problem of the oil. But after testing this recipe for months (with no complaints from my family) I found a solution to storing the coating with oil. Plus I found a way to make it with sourdough starter – genius right?
So heres my version of sourdough shake and bake, complete with my recommendations for easy long term storage!
Ingredients
- Sourdough Bread Crumbs – It’s up to you how fine you want to make your sourdough breadcrumbs. If you’re looking for an extra crunchy bake, keep them coarse.
- Dried Sourdough Starter Powder – This is dehydrated sourdough starter that can be added to so many things, as well as kept as a back up (like sourdough insurance).
- Salt and Pepper
- Granulated Sugar
- Garlic Powder, Onion Powder, Paprika
- Dried Herbs – Oregano, parsley, thyme, marjoram. Use whatever you have on hand. I like the combination of oregano and parsley.
- Vegetable Oil – You can use canola oil or even olive oil if you prefer. In recipe testing, I found vegetable oil gave the best texture to the sourdough shake and bake and also the best finish when air fried.
Kate’s Pro Tip
Make Sourdough Breadcrumbs
It’s so easy to turn leftover or stale sourdough bread into breadcrumbs! Add chunks of sourdough bread to a food processor and blitz until you’re happy with the texture. Spread the breadcrumbs out onto a parchment lined baking tray and bake at 180ºC (350ºF) for around 20 minutes or until golden, but not burned.
How To Make Sourdough Shake and Bake
All you need to do to make sourdough shake and bake is add all of the dry ingredients to a bowl and mix until well combined. Then add the oil into the bowl and stir until all of the breadcrumbs and herbs and spices are well coated. That’s it!
It kind of looks a bit like wet sand when it’s fully mixed together. That’s the texture you’re looking for.
Baking With Sourdough Shake and Bake
You can use this sourdough version of shake and bake in both the oven or the airfryer.
- 500 grams of chicken (approx. 1 pound) in a bag with 75 grams of shake n bake.
- 350 grams of sliced potatoes (4 medium potatoes) in a bag with 50 grams of shake n bake.
Flavor Variations
There are lots of ways you can create some delicious flavor variations for your sourdough shake and bake. Here are some of my favorite ways to shake things up (see what I did there?).
- Parmesan – Add 50 grams of parmesan cheese. I recommend shelf stable parmesan for this purpose, especially if you’re storing it in the pantry. If you’re storing it in the freezer it’s fine to use fresh parmesan cheese.
- Ranch – Add 30 grams of ranch seasoning to your mix instead of the garlic powder, onion powder and paprika.
How To Store Short and Long Term
Pantry – To store this sourdough shake and bake in the pantry, skip the oil when making the mix. When you are ready to use it, add 10 to 15 grams (approx. 1 tablespoon) of vegetable or olive oil to the bag along with the shake and bake mix.
It’s best not to store the sourdough shake and bake in the pantry once you’ve added the oil as it can go rancid. Freezer is best once you’ve added the oil.
Freezer – Store the mixture in a jar or airtight container in the freezer for up to 6 months.
Kate’s STORAGE Tip
Easy Meal Prep
Divide the sourdough shake and bake into 100 gram portions and place into quart sized resealable plastic bags. Then, you can literally grab the bag out of the freezer and add your protein or vegetables straight in! So simple!
Sourdough Shake and Bake
Ingredients
- 400 g Sourdough Bread Crumbs, (see notes for how I made mine)
- 100 g Dried Sourdough Starter Powder
- 20 g Salt
- 20 g Granulated Sugar
- 12 g Garlic Granules
- 10 g Onion Powder
- 10 g Paprika
- 4 g Black Pepper
- 1 tsp Dried Oregano, (or parsley or thyme)
- 30 g Vegetable Oil, (could also use canola oil)
Instructions
- Add all of the ingredients, except the oil, to a large bowl and mix together until well combined. You want to make sure everything is well distributed.
- Then add the vegetable oil and stir until all the breadcrumbs and spices are well coated. It will look a bit like wet sand.
- You can use it straight away or store it for use later.
To Use
- Place the sourdough shake and bake into a resealable plastic bag with your meat or vegetables and shake to coat. Bake in the oven or airfry at 200ºC until golden brown.As a general rule I use 75-100 g of shake n bake per 500 g of chicken.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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