Salt & Vinegar Chicken Tenders

by Susan on September 27, 2017

salt & vinegar chicken tenders

A bag of salt & vinegar potato chips doesn’t last long in this household. While I’m not a huge chip fan, my husband has turned the kids onto his love for the tangy snack; between the three of them they can annihilate a bag in record time.

I thought I’d take a stab at adapted this Cooking Light recipe, which uses the addictive flavor combo in a creative coating for chicken. I tweaked the original recipe to remove the dairy and gluten. While buttermilk helps tenderize chicken and add a little tang, it’s easy to create a dairy-free substitute thanks to a little lemon juice. The malt vinegar originally called for isn’t gluten-free, so I used plain white vinegar instead.

I didn’t have flaked sea salt on hand, and I do think it would have worked better than the coarse sea salt I used. We thought these had a nice flavor but could have been a little saltier. Most of my salt fell off. I also think a key would be to use a food processor to really crush the cereal well; I smashed them in a zip-top bag and probably didn’t crumble them enough. This made the topping a little hard to get to adhere to the chicken.

This one was definitely delicious, though, and I’m eager to try it again with the correct salt and more finely crushed cereal.

Salt & Vinegar Chicken Tenders
adapted from Cooking Light

1 pound boneless, skinless chicken tenders
3/4 cup unsweetened almond or coconut milk
1 tbs. lemon juice
1 tbs. white vinegar
1 1/2 cups crushed organic cornflakes
2 tbs. cornmeal
1 tsp. garlic powder
3/4 tsp. paprika
olive oil cooking spray
3/8 tsp. flaked sea salt

Preheat oven to 450°F.

Combine milk with lemon juice in a small bowl; allow to sit for 5 minutes. Combine chicken,  milk mixture, and 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 tender at a time, remove from milk 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.

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