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Salt and Vinegar Boneless "Wings"
Salt and Vinegar Boneless "Wings"
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
50 minutes
Crispy boneless wings in tangy malt vinegar and buttermilk batter, served with dill mayo dip - a savory twist on classic salt and vinegar chips.
Ingredients:
  • 1 pound skinless, boneless chicken breast halves
  • 1 cup whole buttermilk, divided
  • 3 tablespoons malt vinegar, divided
  • 1.5 cups crushed cornflakes
  • 2 tablespoons yellow cornmeal
  • 0.75 teaspoon paprika
  • 0.375 teaspoon flaked sea salt
  • 0.25 cup canola mayonnaise
  • 2 teaspoons chopped fresh dill
  • 1 small garlic clove, grated
Instructions:
  • Preheat the oven to a toasty 450 degrees F (230 degrees C). Line a baking sheet with parchment paper and slice the chicken breasts into 16 equal pieces against the grain.
  • In a medium bowl, mix chicken slices with buttermilk and malt vinegar until coated. Allow to marinate for 10 minutes.
  • Combine cornflakes, cornmeal, garlic powder, and paprika in a shallow dish and mix well.
  • Take each chicken slice one by one out of the buttermilk mixture, allowing the excess to drip off. Coat each piece with the cornflake mixture and then lay them on the baking sheet. Give the breaded chicken a light spray of cooking spray on top.
  • Bake the chicken in a preheated oven for 10 minutes, then flip and spray the tops with cooking spray. Bake for an additional 10 minutes until cooked through and crispy. Sprinkle with sea salt before serving.
  • Mix mayonnaise, remaining buttermilk, dill, garlic, and black pepper in a bowl to prepare the sauce while the chicken is baking.
  • Evenly drizzle the leftover vinegar over the chicken wings and serve with the dipping sauce immediately.

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