I love them so much that I make them often. Sriracha adds almost no heat (mostly flavor), so don’t worry about spiciness. For overall crispiness, I usually cook the thighs on a rack set in a foil-lined half pan. And don’t skip the sugar because it helps the coating stick to the chicken.
By the way, Kellogg’s® Corn Flakes® are usually sold in supermarkets near the breadcrumbs and breading mixes, not in the cereal aisle.
Baked chicken thighs coated with corn flake crumbs are a delicious and easy-to-prepare dish that is perfect for any day of the week. Here’s a recipe to make this dish:
Ingredients:
- 6-8 bone-in, skin-on chicken thighs
- 3 cups corn flakes, crushed
- 1/2 cup all-purpose flour
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 eggs, beaten
- 2 tbsp milk
- Cooking spray
Instructions:
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a shallow dish, mix together the crushed corn flakes, flour, garlic powder, onion powder, smoked paprika, salt, and black pepper.
- In another shallow dish, whisk together the eggs and milk.
- Dip each chicken thigh into the egg mixture, then coat it with the corn flake mixture, pressing the crumbs onto the chicken to ensure they stick.
- Place the chicken thighs on the prepared baking sheet, skin side up.
- Spray the chicken lightly with cooking spray.
- Bake in the preheated oven for 40-45 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) and the coating is golden brown and crispy.
Serve the baked chicken thighs coated with corn flake crumbs hot, garnished with chopped parsley if desired. This dish is delicious with a side of roasted vegetables, mashed potatoes, or a green salad. Enjoy!
