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In your kitchen aid stand mixer add all of the dry ingredients.
Using the whisk attachment, mix everything together on low speed.
Slowly drizzle the oil into the dry mixture as it is mixing.
Increase the speed up just a bit and mix until all the ingredients are incorporated into crumbs and there is no clumps.
Add the shake and bake mix to a quart size jar and store in your pantry for up to 3 months, store in freezer for longer storage.
Preheat oven to 400 degrees
Use approximately 2 ½ - 3 cups dry shake and bake mix for about 8 chicken legs or thighs, 8 pork chops or 10 -12 chicken tenders.
Greese a rimmed baking sheet or shallow pan.
Add dry mixture to a large Ziplock bag and dredge the chicken pieces.
Place coated pieces on baking dish and bake uncovered until chicken is fully cooked, juices run clear (about 40-45 minutes).