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What do you moisten shake and bake with?

Shake and bake is a popular seasoned coating mix used to bread and flavor meats before baking or frying. When preparing shake and bake, it’s important to properly moisten the coating so it adheres well to the meat. There are a few common options for moistening shake and bake:

Milk

One of the most popular and recommended liquids to use is milk. The proteins and fat in milk help the shake and bake coating stick to the meat. Whole milk works best, but 2% or 1% milk can also be used.

To moisten shake and bake with milk:

  • Place shake and bake crumbs in a shallow dish or plastic bag.
  • Pour a small amount of milk over the crumbs – around 1/4 cup for every 1-2 pounds of meat.
  • Mix the milk into the crumbs with a fork until uniformly moistened.
  • Add meat pieces and toss or shake to evenly coat.

Eggs

Beaten eggs are another great option for getting shake and bake to adhere. The egg proteins bind the coating to the meat. Eggs also provide added browning and crispness when baked.

To use eggs:

  • Beat 1-2 eggs in a shallow bowl.
  • Dip meat pieces in the beaten egg until evenly coated.
  • Transfer the meat to the shake and bake crumbs, coating all sides.
  • For a thicker coating, dip the meat in egg a second time before returning to the crumbs.

Buttermilk

The tangy thickness of buttermilk is also an excellent way to moisten shake and bake. Buttermilk has a similar effect to milk and eggs in helping the coating adhere.

To use buttermilk:

  • Pour around 1/4 cup buttermilk over shake and bake crumbs and mix together.
  • Dip meat pieces in buttermilk, let excess drip off.
  • Transfer meat to crumbs, pressing to completely coat.

Water

Plain water can work in a pinch for moistening shake and bake. It doesn’t offer the binding ability of eggs or dairy. But a tablespoon or two of water lightly sprinkled over the crumbs will rehydrate them so they stick better.

Using too much water can make the coating too thin and compromised, so use sparingly. Tap water is fine, no need for bottled water.

Oil

Adding a small amount of oil, around 1-2 tablespoons, can also help moisten shake and bake coatings. Vegetable oil, canola oil, olive oil, or other cooking oils will work.

The oil lightly coats the crumbs, helping them adhere and adding some crispness when baked. But too much oil can lead to a greasy coating.

Other Moistening Options

While milk, eggs, buttermilk, water, and oil are the most common choices, there are a few other possibilities for moistening shake and bake:

  • Mayonnaise – The oil and egg yolks in mayo help bind the coating.
  • Plain yogurt – The yogurt proteins and tangy flavor give a tasty coated crust.
  • Juice – Lemon juice or lime juice add moisture and a light citrus flavor.
  • Broth – Using chicken, beef, or vegetable broth adds extra flavor.

Tips for Moistening

To ensure shake and bake adheres evenly and results in a light, crispy coated crust, keep these tips in mind:

  • Avoid over-moistening the coating, just use enough liquid to lightly bind the crumbs.
  • Let excess moisture drip off meat before transferring to the shake and bake.
  • Use one hand for the wet ingredients and one for the dry coating to prevent clumping.
  • Press the coating onto the meat to help it stick.
  • Let coated meat sit 5-10 minutes before baking to help flavors meld and coating set.

Conclusion

Moistening is an essential step when making crispy, flavorful shakes and bake coated meats. Milk, eggs, buttermilk, water, and oil are common choices that all work well to adhere the seasoned coating. Follow the recipe directions for best results and avoid over-moistening. With a properly moistened and applied coating, shake and bake yields tender, juicy meat encrusted in a crunchy, savory crust.