WAKE 'N' BAKE CHICKEN

Steps:

• For the Jackalope's dry rub: Mix together granulated onion, salt, Hungarian paprika, sugar, granulated garlic, celery salt and Spanish paprika in a bowl with a whisk. Keep in an airtight container.
• For the wet marinade: Whisk together egg, sour cream and milk in a small bowl.
• For the wake 'n' bake crust: Mix together flour, breadcrumbs, cornflakes, sugar, paprika, poultry seasoning, celery seed and salt and pepper in a bowl with a whisk. Keep in an airtight container.
• For Jackie's sausage: Combine pork, breadcrumbs, syrup, salt, ginger, sage and pepper together in a bowl and knead for 3 minutes.
• For the sausage gravy: Brown 250 grams (8.8 ounces) Jackie's sausage in a skillet (save remainder for another use), then set aside.
• Place stock and milk in a small saucepan and bring up to a simmer. Add pork fat to a skillet over medium heat, along with onions, garlic and thyme and cook until onions go translucent. Add flour to fat along with salt and pepper and stir well to combine, then cook for 2 minutes. (Do not leave it alone or it will burn.) Add hot stock and whisk well until mixture comes to a simmer and thickens. (If too thick, add a bit more milk.) Add cooked sausage and adjust seasoning.
• For the wake 'n' bake chicken: Sprinkle dry rub evenly on chicken. Rub gently. Cover chicken with wet marinade and refrigerate for 1 hour.
• Place 2 cups wake 'n' bake crust in a medium paper bag. Take one piece of chicken at a time out of the marinade, letting excess marinade drip off, and shake well in the bag to coat chicken. Place on a sheet pan lined with parchment and let rest for at least another 30 minutes.
• Preheat oven to 450 degrees F.
• Drizzle a small amount of oil over the chicken. Bake 6 to 7 minutes, then flip and cook until an instant-read thermometer inserted in the center of a breast registers 160 degrees F, another 6 to 7 minutes. Top with sausage gravy and serve. I like to sprinkle a few cornflakes on top and a small amount of fresh parsley.