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Name: Salt-and-Vinegar Wings
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8
Cuisine: American
Ingredients: 1 pound Chicken Breasts boneless, skinless; 1 cup Whole Buttermilk divided; 3 tablespoons Malt Vinegar divided; 1-1/2 cups Cornflakes crushed; 2 tablespoons Plain Yellow Cornmeal; 1 teaspoon Garlic Powder; 3/4 teaspoon Paprika; 3/8 teaspoon Sea Salt; 1/4 cup Canola Mayonnaise; 2 teaspoon Fresh Dill chopped; 1/2 teaspoon Black Pepper; 1 clove Garlic grated

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INGREDIENTS

1 pound Chicken Breasts ; boneless, skinless
1 cup Whole Buttermilk ; divided
3 tablespoons Malt Vinegar ; divided
1-1/2 cups Cornflakes ; crushed
2 tablespoons Plain Yellow Cornmeal
1 teaspoon Garlic Powder
3/4 teaspoon Paprika
3/8 teaspoon Sea Salt
1/4 cup Canola Mayonnaise
2 teaspoon Fresh Dill ; chopped
1/2 teaspoon Black Pepper
1 clove Garlic ; grated

INSTRUCTIONS

1) Preheat oven to 450 degrees.

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

3) 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.

4) Bake at 450 degrees for 10 minutes. Turn chicken over, and spray tops with cooking spray. Bake until crisp, about 10 minutes. Sprinkle evenly with salt.

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

6) Drizzle remaining 2 tbl. vinegar evenly over chicken wings. Serve immediately with dipping sauce.

NOTES

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Salt-and-Vinegar Wings

1 pound Chicken Breasts boneless, skinless
1 cup Whole Buttermilk divided
3 tablespoons Malt Vinegar divided
1-1/2 cups Cornflakes crushed
2 tablespoons Plain Yellow Cornmeal
1 teaspoon Garlic Powder
3/4 teaspoon Paprika
3/8 teaspoon Sea Salt
1/4 cup Canola Mayonnaise
2 teaspoon Fresh Dill chopped
1/2 teaspoon Black Pepper
1 clove Garlic grated

1)  Preheat oven to 450 degrees.

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

3)  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.

4)  Bake at 450 degrees for 10 minutes.  Turn chicken over, and spray tops with cooking spray.  Bake until crisp, about 10 minutes.  Sprinkle evenly with salt.

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

6)  Drizzle remaining 2 tbl. vinegar evenly over chicken wings.  Serve immediately with dipping sauce.

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Nutrition

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Serving Size: 1 Serving (101g)
Recipe Makes: 8 Servings

Calories: 114
Calories from Fat: 50 (44%)

Amt Per Serving		% DV

	Total Fat 5.5g	7 %
	Saturated Fat 1.7g	8 %
	Monounsaturated Fat 2.2g
	Polyunsanturated Fat 1.1g
Cholesterol 37.5mg		12 %
Sodium 2803mg		97 %
Potassium 187.2mg		5 %
Total Carbohydrate 2.1g		1 %
	Dietary Fiber 0.1g	1 %
	Sugars, other 2g
Protein 13g		19 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 114

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