Step 1

In a large, flat bowl (I like a pie plate) stir together the rice milk and hot sauce. Place the chicken cutlets in the faux "buttermilk" mixture and allow to marinate, covered, for at least 1 hour up to 24 hours. (Note, this will give it a kick, but really doesn't make it too hot. Trust me--I'm a baby. If you'd like it to be quite spicy, see the notes.)

Step 2

When you're ready to start cooking, preheat your oven to 400 degrees F.

Step 3

In your blender, place the: cereal, nutritional yeast, black pepper, onion powder, garlic powder and salt. Pulse until you have your desired texture for breading (I prefer mine not very fine).

Step 4

Pour the breading mixture into either a zip top bag, or brown paper bag. Place one piece of chicken in the bag at a time, close and shake until the chicken is fully covered.

Step 5

Put the breaded chicken on a cooling rack that has been placed inside a cookie sheet. I have found that baked chicken breading works better when the hot air can get all around the chicken. If you simply place the chicken on a baking sheet, the entire underside can become soggy.

Step 6

Bake for 20-30 minutes (or until the chicken is done). I find my chicken is often done, but I leave it in for a few minutes later to help it brown.

Step 7

Serve with your favorite sides.

Step 8

*If you have any chicken leftover, it is better to reheat it in a toaster oven, than microwave otherwise the breading will be soggy.