I defrosted the chicken yesterday, I need to bake it soon! HELP!
milk and egg. beat the egg, stir in milk, dip chicken parts in wet mixture. Then roll in shake n bake
a paste of cornstarch and water.
Heh except egg. 
I should have mentioned: the instructions on the box say use an egg, but what else besides egg can I use?
Answered in one.
Mayo.
no mayo in the house. 
I’ve used ranch dressing to get breadcrumbs to stick to my oven baked chicken nuggets but I don’t know if the seasonings in the Shake and Bake would clash.
Should I try ranch + tabasco?
I also have some bbq sauce.
Stupid eggs are $2 each around here.
Missed window: 20 cents each.
Ranch would work, with or without the tabasco.
Potato starch makes an eggsellent egg replacer. Ya know, like in Ener-G Egg Replacer. I’ve been using this stuff for years in lieu of eggs, and have never had anyone notice.
Let the chicken marinate in buttermilk, overnight. Add a 1/2 cup of flour (optional) to some BBQ recipe shake and bake. Shake and Fry… forget about baking.
ShakeNBake is like breadcrumbs, yes?
I find that melted butter works well enough. Maybe pat with some flour first to make it stick more.
The flour isn’t so much (optional) perse, as much as the amount of flour to use with BBQ (glaze) ShakeNBake… sort of consider it an emmullient and Spice packet to your Flour batter. It’s a first… BBQ Fried Chicken with some qualities of both, thanks to food technology.
dip in milk, coat with flour, then dip in milk again, then shake and bake. The flour supplies the goopiness that normally would be supplied by the egg. If this works let me know so I can patent it.
Kellogg’s Corn Flake Crumbs (plus mayo for me, but you can use other things) works fine for me. I wouldn’t be surprised if it were cheaper than Shake’n’Bake too.
Ranch dressing was mediocre as far as the SnB sticking to the chicken. However, since it added fat, the chicken came out really tender and juicy.
I thought the whole point of shakenbake was that you don’t have to use anything other than chicken rinsed in water and its natural moistness and excretions to adhere the coat.
I’m thinkin’ if you mess with shakenbake crumb coats outside of its exacting parameters- lightly coated, natural, washed, skin on chicken pieces, you might have some suboptimal, and wet chicken. You could of course shoot for “interesting” results. Nobody ever seemed to like the Shake and bake BBQ introduced way back in the '80’s. I’m thinking it could use some sideral engineering… We have Spam, Spam, Spam,… and Spam Shake N Bake. Go make suzhi wit dat!