Crispy breaded chicken with sausage gravy

Ingredients:

Spice mix

• 60 g of granulated onion
• 60 g of salt
• 40 g Hungarian paprika
• 40 g of sugar
• 30 g granulated garlic
• 20 g celery salt
• 5 g Spanish paprika

Marinade

• 1 egg
• 100 g sour cream
• 100 g of whole milk

Breading

• 150 g of flour
• 100 gr. breadcrumbs
• 100 g crushed cornflakes
• 10 grams of sugar
• 8 g Hungarian paprika
• 6 g poultry seasoning
• 3 g of ground celery seeds

Sausage

• 250 g of minced pork
• 17 g of breadcrumbs
• 10 gr. maple syrup
• 4 grams of salt
• 2 grams of chopped fresh ginger
• 2 grams of chopped fresh sage
• 1 g ground black pepper

Gravy

• 375 ml chicken broth
• 125 ml whole milk
• 50 g of rendered pork lard
• 1/4 cup finely chopped onion
• 1 crushed clove of garlic
• 1 sprig of fresh thyme
• 50 g of premium flour
• Salt and black pepper

Chicken

• 4 organic boneless chicken breasts
• 4 tbsp. canola or olive oil
• Cornflakes for sprinkling
• Chopped fresh parsley for sprinkling

Preparation:

1. Spice mix:
   
   Combine granulated onion, salt, Hungarian paprika, sugar, garlic, celery salt, and Spanish paprika in a bowl. Store in a tightly sealed container.
   
   Marinade:
   
   In a small bowl, combine the egg, sour cream and milk.
2. Breading:
   
   In a bowl, whisk together the flour, breadcrumbs, cornflakes, sugar, paprika, poultry seasoning, celery seed, salt, and pepper. Store in a tightly sealed container.
3. Sausage:
   
   In a bowl, combine the pork, breadcrumbs, syrup, salt, ginger, sage, and pepper. Stir for 3 minutes.
4. Gravy:
   
   Fry 250g of sausage in a frying pan (set the rest aside for another use), then set aside.
5. Pour the broth and milk into a small saucepan and bring to a boil. Add the lard to the pan along with the onion, garlic, and thyme and cook over medium heat until the onion is translucent. Add the flour to the fat along with salt and pepper and mix well. Cook for 2 minutes. Stir constantly to avoid burning. Add the hot broth and stir until the gravy comes to a boil and thickens. If the gravy is too thick, add a little more milk. Add the cooked sausage and season with salt to taste.
6. Chicken:
   
   Sprinkle the spice mixture evenly over the chicken. Rub gently. Pour the marinade over the chicken and refrigerate for 1 hour.
   
   Chef's advice:
   You can save time and buy any ready-made spice mix for chicken, use sour milk or kefir instead of marinade, and instead of homemade sausage, buy raw pork sausages and remove the casings.
7. Place 2 cups of breading in a medium paper bag. Remove chicken pieces from the marinade one at a time, allowing any excess to drip off, and shake well to coat. Place the chicken on a parchment-lined baking sheet and let rest for at least 30 minutes.
8. Preheat oven to 230°C.
9. Drizzle the chicken with a little oil. Bake for 6-7 minutes, then turn over and bake until a thermometer inserted into the center of the breast registers 160°F (71°C), another 6-7 minutes. Pour the gravy over the chicken and serve. I like to top with cornflakes and a little fresh parsley.