Salt and Vinegar Boneless “Wings”
1 pound skinless
boneless chicken breast halves
1 cup whole buttermilk
3 tablespoons malt vinegar
1 ½ cups crushed cornflakes
2 tablespoons yellow cornmeal
1 teaspoon garlic powder
¾ teaspoon paprika
⅜ teaspoon flaked sea salt
¼ cup canola mayonnaise
2 teaspoons chopped fresh dill
1 small garlic clove
½ teaspoon ground black pepper
Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper. Cut chicken breasts against the grain into 16 equal slices.
Combine chicken slices, 3/4 cup buttermilk, and 1 tablespoon malt vinegar in a medium bowl; toss to coat. Let stand for 10 minutes.
Stir cornflakes, cornmeal, garlic powder, and paprika together in a shallow dish.
Working with 1 chicken slice at a time, remove from buttermilk mixture, and shake off excess. Dredge in cornflake mixture and place on the prepared baking sheet. Spray tops of breaded chicken with cooking spray.
Bake in the preheated oven for 10 minutes. Turn chicken over and spray tops with cooking spray. Continue to bake until no longer pink in the centers and crisp on the outside, about 10 minutes more. Sprinkle evenly with sea salt.
While chicken bakes, stir mayonnaise, remaining buttermilk, dill, garlic, and black pepper together in a bowl for sauce.
Drizzle remaining vinegar evenly over chicken “wings.” Serve immediately with dipping sauce.
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