THE RECIPE JOURNAL · Main Course
Tangy Salt and Vinegar Boneless Chicken
If you love bold, zesty flavors, this recipe is sure to become a favorite. Crispy on the outside and juicy inside, it’s the perfect way to enjoy a tangy twist on classic chicken.
FROM THE KITCHEN • Tangy Salt and Vinegar Boneless Chicken
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating your oven to 450°F and lining a baking sheet with parchment paper. Slice the chicken breasts against the grain into about 16 pieces. In a medium bowl, mix the chicken slices with 3/4 cup of buttermilk and a tablespoon of malt vinegar. Give it a good toss and let it sit for around 10 minutes to soak up those flavors.
02
Step 2
While the chicken is soaking, combine the crushed cornflakes, cornmeal, garlic powder, and paprika in a shallow dish. Take each chicken slice out of the buttermilk mix, shake off any extra liquid, and coat it well in the cornflake mixture. Place the coated pieces on your prepared baking sheet and spray the tops lightly with cooking spray.
03
Step 3
Pop the chicken in the oven and bake for 10 minutes. Then flip each piece over, give them another quick spray, and bake for about 10 more minutes until they’re crispy on the outside and cooked through. Once out of the oven, sprinkle them with sea salt.
04
Step 4
While the chicken is baking, whisk together the mayonnaise, the remaining buttermilk, dill, garlic, and a pinch of black pepper to make a creamy dipping sauce. Just before serving, drizzle the rest of the malt vinegar over the chicken bites and enjoy them right away with the sauce on the side.
Why you’ll love it
This dish offers a perfect balance of tangy and salty flavors that brighten up tender chicken pieces. It's quick to prepare and brings a zesty twist to your usual chicken meals. The bold taste makes it a great option for those who enjoy vibrant, punchy dishes.
How to serve
Serve this flavorful chicken alongside a fresh green salad or steamed vegetables to balance the acidity. It also pairs well with fluffy rice or crispy roasted potatoes, making for a satisfying and complete meal.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan to keep the chicken moist and avoid drying it out. For longer storage, freeze the cooked chicken and thaw overnight before reheating.
