The popular potato chip flavor translates fantastically to boneless “wings.” OK, admittedly, they’re basically chicken fingers, but for game day, we’re calling them boneless wings. Be sure to line the baking sheet with parchment paper, as the chicken tends to stick to aluminum foil, even if it’s coated with cooking spray. The recipe easily doubles if you’re serving a larger crowd; if doubling the sauce, use a little less than double the amount of dill—we suggest 1 tablespoon.
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
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
Calcium 4% DV
Potassium 14% DV
Added sugars 0g
How to Make It
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.
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.
While chicken bakes, stir together mayonnaise, dill, pepper, grated garlic, and remaining 1/4 cup buttermilk in a bowl.
Drizzle remaining 2 tablespoons vinegar evenly over chicken "wings." Serve immediately with dipping sauce.
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