2 C. Fine Bread Crumbs
¼ C. Flour
3 T. Paprika
1 T. Salt
2 tsp. Sugar
2 tsp. Onion Powder
2 tsp. dried Oregano
1/2 tsp. Garlic
1 tsp. Cayenne Pepper

Combine ingredients and mix well. Store in an airtight container for up to 2 months.
4 cups dry bread crumbs
1/3 cup vegetable oil
1 tablespoon salt
1 tablespoon paprika
1 tablespoon celery salt
1 teaspoon ground black pepper
1/2 teaspoon garlic salt
1/2 teaspoon minced garlic
1/4 teaspoon minced onion
1 pinch dried basil leaves
1 pinch dried parsley
1 pinch dried oregano

Combine in large Ziploc bag. Shake well, then add chicken pieces one at a time and shake again to coat before baking.
9 cups cornflakes (4 cups crushed)
2 beef bouillon cubes, crumbled
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon parsley
2 teaspoons sage
1 teaspoon paprika
1 teaspoon pepper
1 teaspoon salt

Pulse all together in a food processor until cornflakes become crumbs. Or, mix seasoning with previously crushed cornflakes. To use: Place 1/2 cup mix in a bag or bowl and coat chicken pieces. Use as you would regular shake n bake.