1 (5-ounce) box whole-grain Melba toast (you can use plain, but I like whole-grain for its flavor and its golden brown color)
2 Tablespoons vegetable oil
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon paprika
Pinch of sugar
In a food processor, combine the Melba toast, vegetable oil, salt, paprika, and sugar and process until the mixture is mostly medium-fine crumbs (it's okay if a couple bigger pieces remain).
Pour the mixture into a Ziploc bag.
Store in the freezer for up to 6 months.
Makes about 2 cups, enough to coat 1 pound of chicken breast.
Now use it with this Superior to Shake n' Bake chicken recipe.