Recipe courtesy of Jackalope's Neighbourhood Dive

Wake 'N' Bake Chicken

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  • Level: Advanced
  • Total: 3 hr (includes marinating time)
  • Active: 1 hr 20 min
  • Yield: 6 servings
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Jackalope's Dry Rub:

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 

Wet Marinade:

1 egg

100 grams (3.5 ounces) organic sour cream 

100 grams (3.5 ounces) organic whole milk 

Wake 'N Bake Crust:

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

Jackie's Sausage:

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 

Sausage Gravy:

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

Wake 'N' Bake Chicken:

4 boneless organic chicken breasts

4 tablespoons canola or olive oil 

Cornflakes, for topping

Chopped fresh parsley, for topping


  1. 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.
  2. For the wet marinade: Whisk together egg, sour cream and milk in a small bowl.
  3. 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.
  4. For Jackie's sausage: Combine pork, breadcrumbs, syrup, salt, ginger, sage and pepper together in a bowl and knead for 3 minutes.
  5. For the sausage gravy: Brown 250 grams (8.8 ounces) Jackie's sausage in a skillet (save remainder for another use), then set aside.
  6. 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.
  7. For the wake 'n' bake chicken: Sprinkle dry rub evenly on chicken. Rub gently. Cover chicken with wet marinade and refrigerate for 1 hour.
  8. 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.
  9. Preheat oven to 450 degrees F.
  10. 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.

Cook’s Note

You can save time buy using your favorite chicken dry rub instead of our dry rub. Buttermilk instead of Wake 'N' Bake wet marinade. Store bought breakfast sausage removed from casings instead of Jackie's Sausage.

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