• 2 lbs boneless chicken breast, trimmed & cubed (1-2" pieces)

Marinade

• 1 cup fat-free buttermilk
• ¼ cup hot sauce

Breading

• 3½ cups corn flakes + ½ buffalo spice mix (see below*)
• 1 cup egg whites (from about 7 eggs)
• 1 cup chick pea flour + ½ buffalo spice mix (see below*)

Buffalo Spice Mix

• 1 tbsp dark chili powder
• 1 tbsp paprika
• 1 tbsp garlic powder
• 1 tsp cumin
• 1 tsp freshly ground black pepper

Sour Apple Pepper Jelly - makes approximately 2½ cups

• 3 whole red peppers (or 2 cups canned or jarred fire-roasted red peppers)
• 1½ Granny Smith apples, peeled, cored & chopped
• 1 tsp dried chili flakes
• ½ cup agave syrup
• 4 tbsp agar agar flakes*
• ¼ cup red wine vinegar

Special Equipment

• food processor
• baking sheet
• parchment paper
• meat & poultry cooking thermometer
• heavy non-reactive saucepan

1. In a spice grinder or food processor, grind Buffalo Spice Mix ingredients until fine. Divide mixture in half and set aside
2. Preheat oven to 350º and line one cookie or jelly roll pan with parchment or wax paper
3. Mix buttermilk and hot sauce together and toss with chicken cubes.  Marinate in the refrigerator for a minimum of 1-2 hours. (This step can be done a day ahead of time to marinate overnight for extra flavor)
4. In a food processor combine corn flakes and half the amount of the buffalo spice mix. Pulse corn flakes until flakes are crumbled and resemble large coarse breadcrumbs.  Place in container or bowl and set aside
5. In 3 separate containers place chickpea flour mixed with remaining buffalo spice mix, egg whites and seasoned corn flakes
6. Take chicken brochettes piece by piece first dipping into chick pea flour, then into the egg whites and finally the corn flake mix on all sides to create an even crust around the chicken.  It is important to shake off the excess of the all 3 ingredients as you are dipping them
7. Place chicken brochettes on prepared sheet pan.  Repeat process until all chicken has been crusted.  Discard any remaining breading ingredients as it has been exposed to raw food.  (This process can be completed up to 2 hours before serving as long as you cover brochettes on sheet pan with plastic wrap and refrigerate.  When ready to bake, preheat oven, remove plastic wrap and cook)
8. Bake chicken brochettes in oven at 350º for about 10-15 minutes or until internal temperature of chicken brochettes is 155º
9. Remove from oven and serve immediately with Sour Apple Red Pepper Jelly

Sour Apple Red Pepper Jelly

1. Place red peppers on an open flame such as a grill or gas stove top and char all sides of the peppers so they are black and red in color and blistered.  Remove peppers and place in a plastic bag and seal
2. Allow peppers to sit for 1-2 hours refrigerated until they are cool to handle.  Remove from plastic and peel away skin with small knife or under cool running water
3. Chop up peppers and set aside.  (Alternatively you can skip this step and purchase already roasted peppers)
4. Place peppers, apples, dried chili flakes, agave syrup, agar agar and red wine vinegar into a heavy non-reactive sauce pan and add just enough water to cover the peppers and apples.  Heat mixture until it comes to a boil, then reduce the heat to low and simmer gently for about 1 hour, stirring occasionally.  The moisture should boil down
5. Remove pepper and apple mixture and allow to cool. Place in a food processor or blender and pulse until mixture is slight pureed, depending on how thick and chunky you prefer