Active Time
15 Mins
Total Time
45 Mins
Yield
Serves 8 (serving size: 2 "wings" and 1 tbsp. sauce)
Photo: Greg DuPree

How to Make It

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.

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