You don’t need boxed coating mix to get crisp, well-seasoned chicken on a low-carb budget. This homemade keto Shake & Bake mix leans on dried onion, herbs, Parmesan, and a small amount of protein powder or almond flour for a savory coating that works beautifully on chicken, pork, fish, or country-fried steak.
If you want that extra-craggy, fried-chicken style finish, lightly coat the meat with mayonnaise first, then press it into the mix. It’s a simple trick, and nobody at the table is going to complain about a crunchier crust.
Ingredients
This mix makes a boldly seasoned, onion-forward coating with enough Parmesan to help it brown and cling. Use unflavored protein powder if you have it on hand, or swap in almond flour for a slightly nuttier finish.
- 2 cups dried onion
- 2 teaspoons kosher salt
- 1/2 teaspoon pepper blend
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon ground sage
- 1 teaspoon dried rosemary
- 1 tablespoon sweet paprika
- 1 teaspoon dried thyme
- 1/2 teaspoon dried basil
- 2 bay leaves, crushed
- 1 1/2 cups grated Parmesan cheese
- 1/4 cup protein powder or almond flour
Instructions
Pulse the dried onion first so you get a finer coating that sticks better instead of sliding right off your food and onto the pan. Once the spices go in, a short final pulse brings everything together without turning the Parmesan into paste.
- Place the dried onion in a food processor or blender and pulse for 1 minute.
- Add the kosher salt, pepper blend, cayenne pepper, red pepper flakes, ground sage, dried rosemary, sweet paprika, dried thyme, dried basil, and crushed bay leaves. Pulse for 1 minute.
- Add the grated Parmesan cheese and the protein powder or almond flour. Pulse for about 10 seconds, just until combined.
- Use the mixture to coat chicken, fish, pork chops, chicken wings, or country-fried steak, then bake or cook in the air fryer until the coating is crisp and the meat is fully cooked.
For poultry, cook until the thickest part reaches 165°F with a thermometer. That’s the simplest way to keep the crispy coating and skip the guesswork, according to USDA air-fryer food safety guidance.
If you like DIY coating mixes, you might also want to try Chicken Shake & Bake Mix or Shrimp Shake & Bake Mix for non-keto variations.
Tips for the Best Coating
- Dry the meat well first. Surface moisture turns a crisp coating into a patchy one in a hurry.
- Use mayo for extra crunch. A thin coating helps the crumbs adhere and gives baked or air-fried pieces a more fried-chicken style texture.
- Don’t over-process the cheese. Ten seconds after adding the Parmesan is plenty. Any longer and you risk a damp, clumpy mix.
- Press, don’t just sprinkle. Firmly pressing the mix onto the meat gives better coverage and fewer bald spots.
Easy Variations
- Milder version: Leave out the cayenne and red pepper flakes if you want more flavor than heat.
- Herbier version: Add a little extra thyme or rosemary for lamb or pork.
- Finer texture: Pulse the finished mix a few seconds longer if you want a coating better suited to fish fillets.
- Nutty finish: Use almond flour instead of protein powder for a slightly richer, toastier flavor.
If you’re stocking a low-carb pantry, Keto Budget Recipes: 10 Budget Friendly Recipes to Kickstart Your Low-Carb Lifestyle has more practical ways to keep dinner interesting without wrecking the grocery budget.
Storage
Store the dry mix in an airtight jar in a cool, dark, dry cupboard for up to 2 weeks for best quality after opening the Parmesan. That’s a conservative estimate based on the grated Parmesan being the shortest-lived ingredient once opened. If your Parmesan package calls for refrigeration after opening, keep the finished mix refrigerated and use it within the same 2-week window.
Once you’ve coated and cooked meat with the mix, refrigerate leftovers within 2 hours and use them within 3 to 4 days. The coating will soften in the fridge, but the flavor still holds up nicely.
Serving Suggestions
This coating works well on boneless chicken breasts, pork chops, fish fillets, and chicken wings. Serve it with a simple green salad, roasted broccoli, or cauliflower mash if you’re keeping things keto.
For a heartier plate, pair it with a crisp vegetable side and a creamy dip or quick pan sauce. The seasoning mix already does the heavy lifting, which is exactly what dinner should do on a busy night.
💸 Budget101® Price Breakdown: MYO: Keto Shake & Bake Mix
Ingredient |
Walmart Item |
Pkg Price |
Amount Used |
Cost Used |
|---|---|---|---|---|
Dried onion |
$2.98 |
2 C. |
$3.15 |
|
Kosher salt |
$0.62 |
2 t. |
$0.01 |
|
Pepper blend |
$2.48 |
1/2 t. |
$0.03 |
|
Cayenne pepper |
$1.24 |
1/4 t. |
$0.01 |
|
Red pepper flakes |
$1.44 |
1/4 t. |
$0.01 |
|
Ground sage |
$1.98 |
1/2 t. |
$0.07 |
|
Dried rosemary |
$1.24 |
1 t. |
$0.03 |
|
Sweet paprika |
$1.24 |
1 T. |
$0.12 |
|
Dried thyme |
$1.24 |
1 t. |
$0.06 |
|
Dried basil |
$1.24 |
1/2 t. |
$0.03 |
|
Bay leaves |
$1.24 |
2 |
$0.25 |
|
Grated Parmesan cheese |
$2.78 |
1 1/2 C. |
$1.84 |
|
Protein powder or almond flour |
$46.95 |
1/4 C. |
$1.27 |
💸 |
Cost |
|---|---|
🧾 Total Batch Cost |
$6.88 |
👨👩👧👦 Cost Per Serving |
$0.43 |
📅 Walmart prices last verified August 26, 2026. Prices may vary by location and are subject to change. Learn how to calculate the cost of a recipe on your own!
🛒 Walmart Grocery List
- Minced Onion, 6 oz
- Kosher Salt, 16 oz
- Black Pepper, 4 oz
- Cayenne Pepper, 2.25 oz
- Crushed Red Pepper, 1.75 oz
- Rubbed Sage, 0.62 oz
- Rosemary Leaves, 1.12 oz
- Paprika, 2.5 oz
- Thyme Leaves, 0.75 oz
- Basil Leaves, 0.8 oz
- Bay Leaves, 0.12 oz
- Grated Parmesan Cheese, 16 oz
- Almond Flour, 16 oz
Not sure exactly what this batch costs you per serving? Here’s how to break down the real cost of any recipe so you know before you shop.
Frequently Asked Questions about MYO: Keto Shake & Bake Mix
Absolutely. Use the same 1/4 cup amount. Almond flour gives you a slightly nuttier flavor and a softer crumb, while unflavored protein powder usually bakes up a bit drier and firmer, which can help the coating feel a little more like a boxed breading.
Start by patting the meat dry, then use a very thin layer of mayonnaise before coating. That little bit of fat gives the dry mix something to grab onto, and pressing the crumbs on firmly works better than shaking and hoping for the best.
You can, and it works very well. Arrange the coated pieces in a single layer so the hot air can circulate, and cook until the coating is crisp and the center of the meat is fully done. For chicken, check the thickest part and pull it only after it reaches 165°F.
Chicken, pork chops, fish fillets, wings, and country-fried steak all take well to it. Thinner cuts usually crisp faster, while thicker pieces need a little more time for the center to cook through, so keep one eye on the crust and the other on your thermometer.
Because large onion flakes don’t cling nearly as well as smaller bits. Breaking them down first gives you a more even coating, better coverage, and fewer bald patches on the finished meat. It’s a tiny step that saves a lot of muttering later.
Yes, just reduce or skip the cayenne and red pepper flakes. The onion, herbs, paprika, and Parmesan still give you plenty of flavor, so you won’t end up with a bland coating just because you toned down the heat.
Plan on about 2 weeks in an airtight container in a cool, dry cupboard for best quality once the Parmesan has been opened. If your Parmesan package says to refrigerate after opening, store the finished mix in the fridge instead so the cheese doesn’t shorten the life of the whole batch.
Yes, after it’s fully cooked and cooled. Freeze the pieces in a well-wrapped container or freezer bag, then reheat from thawed for the best texture. The coating won’t stay quite as crisp as day one, but it’s still very usable for quick lunches or another easy dinner.
A batch should comfortably coat about 4 to 5 pounds of meat, depending on how thickly you apply it and whether you use a binder like mayo first. If you like a heavy crust, expect it to cover a little less. If you go light, it stretches further than you’d think.
Over-processing the Parmesan is the big one. Once you add the cheese, pulse only briefly. If you run it too long, the mix can clump, pack down, and bake up heavier instead of crisp and loose.
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🖨️ Print-Friendly MYO: Keto Shake & Bake Mix
MYO: Keto Shake & Bake Mix
Ingredients
- 2 cups dried onion
- 2 teaspoons kosher salt
- ½ teaspoon pepper blend
- ¼ teaspoon cayenne pepper
- ¼ teaspoon red pepper flakes
- ½ teaspoon ground sage
- 1 teaspoon dried rosemary
- 1 tablespoon sweet paprika
- 1 teaspoon dried thyme
- ½ teaspoon dried basil
- 2 bay leaves crushed
- 1 ½ cups grated Parmesan cheese
- ¼ cup protein powder or almond flour
Equipment
Instructions
- Place the dried onion in a food processor or blender. Pulse for 1 minute.
- Add the kosher salt, pepper blend, cayenne pepper, red pepper flakes, ground sage, dried rosemary, sweet paprika, dried thyme, dried basil, and crushed bay leaves. Pulse for 1 minute.
- Add the grated Parmesan cheese and protein powder or almond flour. Pulse for about 10 seconds, just until combined.
- Use as a coating for chicken, fish, pork chops, chicken wings, or country-fried steak. Bake or air fry until crisp and the meat reaches a safe internal temperature.
Recipe Size Alteration
💡 If you altered the ingredients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cook time.
Notes
Serving size estimate: 1/4 cup coating mix.
Estimated prep time is based on measuring and pulsing the ingredients.
Store in an airtight container in a cool, dry place for up to 2 weeks for best quality after opening the Parmesan. Refrigerate if your Parmesan package requires it after opening.
Cooked coated meats should be refrigerated within 2 hours and used within 3 to 4 days.
wow, where has this recipe been all my ketogenic lifestyle life? i can’t wait to make “fried” chicken tonight!! awesome, thank you!!
i’m excited to try this too.