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Ok, so I had to get out the box and look... the ingredients are: Enriched wheat flour (Wheat flour, Niacin, Iron, Thiamin, Mononitrate [Vitamin B-1], Riboflavin [Vitamin B-2], Folic Acid) Wheat flour, Garlic*, Salt, Onions*, Sugar, Partially Hydrogenated Soybean and Cottonseed oil, Spices...

I got dinner done late tonight and let DH and DS take it into the living room to eat (then I could check out BYC while eating mine ) For dinner, I defrosted some home raised chicken and coated it with Shake n'Bake. DH went in to eat and soon yelled from the other room 'What kind of coating is...

Quote: Actually, that is another method I always used to use, but even that has been soggy lately. I really do think it has to be the meat itself.

Quote: I was reading your byline I guess it's called. Cochins are incredibly soft. Surely men must be better than chickens in some way. Of course they are better in some way... my chickens have yet to shovel the sidewalk! Then again, they don't complain if they have the same thing for...

For those who have it turn out crispy, how do you do it?!? Please share your secrets! I don't think 'Stuff like that, is why we are an obese nation' as much as the fact that too many people don't eat at home anymore. We didn't have Christmas dinner until the following Monday, but I invited my...

I have already admitted that I am in my 40's... That said, I remember back in the 80's using Shake n'Bake for a quick fix for dinner. Maybe I am getting senile, but seems to me that it actually came out crispy back then. Now it seems that any coating that I use ends up soggy. Is it just me...