This recipe is from The New Milks ($17; Atria Books) by Dina Cheney.
- 2 cups plain unsweetened soy milk
- 2 tablespoons fresh, strained lime juice
- 3 tablespoons Sriracha sauce, divided
- 1½ tablespoons crushed chopped garlic
- 1¼ teaspoons coarse kosher salt, divided
- 18 grinds black pepper, divided
- About 2¾ pounds bone-in chicken thighs and drumsticks (about 4 thighs and 5 drumsticks), skin removed
- Cooking spray
- 4 cups cornflake cereal, crushed (about 1¼ cups)
- 4 tablespoons vegan butter, melted
- ¼ cup honey
- In a large bowl, whisk together the soy milk and lime juice, and let sit for 10 minutes. Add 2 tablespoons of the Sriracha, the garlic, ½ teaspoon of the salt, and 10 grinds of the pepper, and whisk again. Add the chicken, covering with the marinade. Cover and chill for at least 2 hours or overnight.
- When ready to bake the chicken, preheat the oven to 400 degrees F, and place an oven rack in the second highest position. Place a wire rack on top of a rimmed baking sheet, and spray the wire rack with cooking spray.
- In a medium bowl, whisk together the crushed cornflakes with the remaining 1/4 teaspoon salt and 8 grinds of pepper. One at a time, remove a piece of chicken from the marinade, shaking off the liquid. Discard the marinade. Dredge both sides in the seasoned cornflakes, and transfer to the rack. Repeat with the remaining chicken and cornflakes. Evenly drizzle the melted vegan butter over the chicken.
- Bake until the outside of the chicken is golden brown and the meat is 165 degrees F when poked with a meat thermometer (not touching bone), about 40 minutes. (Do not turn over the chicken.) Let cool for 5 minutes.
- Meanwhile, add the remaining tablespoon Sriracha plus the honey to a small saucepan, and bring to a simmer over medium heat. Turn off the heat and keep at room temperature. Gently transfer the chicken to plates. Serve with the Sriracha honey on the side for dipping.