Sourdough Shake and Bake

Let's go back to the 90s and recreate this nostalgic classic, but with a sourdough twist of course! This sourdough shake and bake uses dried sourdough starter and sourdough breadcrumbs to create a delicious seasoned coating for chicken and vegetables.

Course Dinner

Cuisine American

Keyword Sourdough Discard

Prep Time 5

Total Time 5

Servings servings

Calories 353kcal

Author Kate Freebairn

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

Sourdough Breadcrumbs - I made my sourdough breadcrumbs by blitzing stale sourdough bread in my food processor and then lightly toasting it in the oven for around 20 minutes at 180ºC until just golden (not burnt). So easy!

Nutrition