Salt-and-Vinegar Boneless "Wings"

By jtoro_318

Ingredients

• 1 pound boneless, skinless chicken breasts
• 1 cup whole buttermilk, divided
• 3 tablespoons malt vinegar, divided
• 1 1/2 cups crushed cornflakes
• 2 tablespoons plain yellow cornmeal
• 1 teaspoon garlic powder
• 3/4 teaspoon paprika
• Cooking spray
• 3/8 teaspoon flaked sea salt
• 1/4 cup canola mayonnaise
• 2 teaspoons chopped fresh dill
• 1/2 teaspoon black pepper
• 1 small garlic clove, grated

Details

Servings 8
Preparation time 15mins
Cooking time 45mins
Adapted from cookinglight.com

Preparation

Step 1

Step 1
Preheat oven to 450°F. Cut chicken breasts against the grain into 16 equal slices. Combine chicken slices, 3/4 cup buttermilk, and 1 tablespoon vinegar in a medium bowl; toss to coat. Let stand 10 minutes.

Step 2
Stir together crushed cornflakes, cornmeal, garlic powder, and paprika in a shallow dish. Working with 1 chicken slice at a time, remove from buttermilk mixture, shaking off excess; dredge in cornflake mixture, and place on a baking sheet lined with parchment paper. Spray tops of breaded chicken with cooking spray. Bake at 450°F for 10 minutes. Turn chicken over, and spray tops with cooking spray. Bake until crisp, about 10 minutes. Sprinkle evenly with salt.

Step 3
While chicken bakes, stir together mayonnaise, dill, pepper, grated garlic, and remaining 1/4 cup buttermilk in a bowl.

Step 4
Drizzle remaining 2 tablespoons vinegar evenly over chicken "wings." Serve immediately with dipping sauce.