This recipe makes enough to coat 6 chicken breasts. You can easily double it. Making your own shake n bake at home allows you to control the salt content.
In a large Ziploc bag mix together
2 cups dried bread crumbs
1/2 tbsp paprika
1/2 tbsp celery salt
1/2 tsp pepper
1/4 tsp garlic salt
1/2 tsp dried minced onion
1/2 tsp dried minced garlic
1/4 tsp dried basil
1/4 tsp dried parsley flakes
1/4 tsp dried oregano
2 1/2 tbsp oil
Close the bag to mix the ingredients well.
Rinse chicken pieces in water, and one at a time, place in the ziploc bag, close the opening and shake to coat.
Place chicken pieces on prepared cookie sheet.
Bake at 375F for 30-40 minutes (depending on size of chicken pieces)
Ingredients (2 waffles)
1/2 cup spelt flour (All-purpose, or gf will also work) (60g)
1/2 tsp cinnamon
1/4 tsp baking soda
1 tsp baking powder
1/4 tsp salt
pinch pure stevia, or 2 tbsp agave or pure maple syrup (or 2 NuNaturals packets)
1/4 cup shredded carrot (32g)
1/3 cup milk of choice (Decrease by 2 tbsp if using the liquid sweetener option) (80g is 1/3 cup)
1 tbsp oil or more milk of choice (15g)
1 tsp pure vanilla extract
In a mixing bowl, combine first 6 ingredients and stir well.
Combine remaining ingredients in a separate bowl.
Grease a waffle maker with oil or oil spray (be sure to grease well if using the oil-free version), then let it heat up.
Pour the wet ingredients into the dry, and stir to form a batter. When waffle iron is hot, pour half the batter into the middle of the iron, and close the lid. (My machine has a light that goes out when the waffle is done. Don’t lift the lid while the waffle is still cooking.)
Top with cream cheese icing