Categories: Chicken

Ingredients

• 1 lb. chicken breasts
• 1 cup whole buttermilk, divided
• 3 tbsp malt vinegar, divided
• 1 1/2 cups crushed cornflakes
• 2 tbsp plain yellow cornmeal
• 1 tsp garlic powder
• 3/4 tsp paprika
• Cooking spray
• 3/8 tsp flaked sea salt
• 1/4 cup canola mayo
• 2 tsp chopped fresh dill
• 1/8 tsp black pepper
• 1 small garlic clove, grated

Directions

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

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 for 10 minutes. Turn chicken over, and spray tops with cooking spray. Bake until crisp, about 10 minutes. Sprinkle evenly with salt.

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

4. Drizzle remaining 2 tbsp vinegar evenly over chicken “wings.” Serve immediately with dripping sauce.

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