Crunchy Boneless Wings with Sauce
(16 pieces)
Ingredients:
1 lb. Boneless, Skinless Chicken Breast
1 cup Buttermilk, divided
3 tbsp. Malt Vinegar, divided
1½ cups Crushed Cornflakes
2 tbsp. Yellow Cornmeal
1 tsp. Garlic Powder
¾ tsp. Paprika
Cooking Spray
¼ tsp. Salt
¼ cup Mayonnaise
2 tsp. Fresh Dill, chopped
½ tsp. Black Pepper
1 small clove Fresh Garlic, grated
Directions:
Cut chicken into 16 equal sized slices. In a medium bowl, combine ¾ cup buttermilk and 1 tbsp. malt vinegar. Add chicken pieces and toss to evenly coat. Let stand 10 minutes. Stir together crushed cornflakes, cornmeal, garlic powder and paprika in a shallow dish. Working with one piece at a time, shake off excess buttermilk mixture and dredge in cornflake mixture to coat. Place each piece on a rimmed baking sheet with parchment paper. Repeat until done with all pieces of chicken. Spray the tops of each piece before placing in a pre-heated 450-degree oven for 10 minutes. Turn chicken over and spray the new tops. Bake another 10 minutes or until crisp. Remove and sprinkle with salt. Drizzle remaining 2 tbsp. malt vinegar evenly over the chicken pieces and serve with dipping sauce. Make the sauce while wings are in the oven. Combine mayonnaise, dill, pepper and grated garlic with the remaining ¼ cup buttermilk.
Note: If you are looking for some heat, add your favorite hot sauce to the sauce you’re making above.
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