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Author Notes: If you can bread your chicken with corn flakes, you can bread it with other cereals...right? —Fresh Beats, Fresh Eats
- 3 pounds chicken wings (or breasts, or thighs, or whatever. As long as it was attached to a chicken at some point, fry whatever you damn well please)
- 3 cups apple jacks
- 1/2 cup milk
- 1 egg
- 1 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 dash salt
- 1 dash pepper
- 3 tablespoons brown sugar
- 1/4 cup soy sauce
- 1/2 cup creamy peanut butter
- 3 tablespoons sriracha
- 1 tablespoon apple cider vinegar
- Heat your oven to 375.
- Take the apple jacks and put them in a giant plastic bag, then put that bag in another giant plastic bag.
- Use a rolling pin and crush the apple jacks into small pieces, as small as you can get them.
- Once that’s done, add your spices: paprika, onion and garlic powder, and a little salt and pepper.
- Put all of that goodness in a nice, wide bowl.
- Get yourself two more wide bowls. Add the flour to one and the milk and egg to the other, and make sure you whisk that egg up.
- Grab your chicken parts and dip each of them in each of the bowls, starting with the flour first, then the milk/egg, and finally the apple jacks. You wanna make sure each part gets REALLY covered, so don’t be afraid to flop ‘em around a few times in each bowl to get them completely ready.
- Once the chicken’s prepared, throw them on a baking sheet with some parchment paper on it and bake for 50 minutes.
- While that’s in the oven, make your sauce by mixing together all the sauce ingredients in a bowl, then microwaving it for one minute. Give it another stir after it’s out of the microwave and you’re good to go.
- All that’s left is to sauce up your chicken. Once it’s out of the oven, get yourself a basting brush (you know, the thing you use to brush on barbecue sauce at a barbecue) and baste the sauce on. Make sure you don’t get it TOO thick (like I did), otherwise the flavor in the sauce will overpower the rest of the flavors in there.
- Note: I put way too much sauce in that picture up there. Use less.
- This recipe was entered in the contest for Your Best Chicken