Sheet Pan Dinners

Baked Chicken Thighs Coated With Corn Flake Crumbs Recipe

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.

cornflake chicken thighs air fryer

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:


  • 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


  1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. In a shallow dish, mix together the crushed corn flakes, flour, garlic powder, onion powder, smoked paprika, salt, and black pepper.
  3. In another shallow dish, whisk together the eggs and milk.
  4. 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.
  5. Place the chicken thighs on the prepared baking sheet, skin side up.
  6. Spray the chicken lightly with cooking spray.
  7. 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!

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