WAKE 'N' BAKE CHICKEN

Wake 'N' Bake Chicken image

Provided by Food Network

Time 3h

Yield 6 servings

Number Of Ingredients 37

Ingredients

60 grams (2.1 ounces) granulated onion
60 grams (2.1 ounces) salt
40 grams (1.4 ounces) Hungarian paprika
40 grams (1.4 ounces) sugar
30 grams (1.1 ounces) granulated garlic
20 grams (.7 ounce) celery salt
5 grams (.2 ounce) Spanish paprika
1 egg
100 grams (3.5 ounces) organic sour cream
100 grams (3.5 ounces) organic whole milk
150 grams all-purpose flour
100 grams (3.5 ounces) ground breadcrumbs
100 grams (3.5 ounces) ground cornflakes
10 grams (.4 ounce) sugar
8 grams (.3 ounce) Hungarian paprika
6 grams (.2 ounce) poultry seasoning
3 grams (.1 ounce) ground celery seed
Salt and pepper
250 grams (8.8 ounces) ground pork jowl
17 grams (.6 ounce) breadcrumbs
10 grams (.4 ounce) maple syrup
4 grams (.1 ounce) salt
2 grams (.1 ounce) minced fresh ginger
2 grams (.1 ounce) minced fresh sage
1 gram (.04 ounce) ground black pepper
375 milliliters (12.7 ounces) chicken stock
125 (4.2 ounces) milliliters whole milk
50 grams (1.8 ounces) rendered pork lard or bacon fat
1/4 cup finely diced onions
1 garlic clove, crushed
1 sprig fresh thyme
50 grams (1.8 ounces) all-purpose flour
Salt and pepper
4 boneless organic chicken breasts
4 tablespoons canola or olive oil
Cornflakes, for topping
Chopped fresh parsley, for topping

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.