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Baked Chicken Thighs Coated With Corn Flake Crumbs
Baked Chicken Thighs Coated With Corn Flake Crumbs
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Prep Time:
30 minutes
Cook Time:
60 minutes
Total Time:
105 minutes
Spicy teriyaki cornflake-crusted chicken thighs.
Ingredients:
  • 8 chicken thighs, trimmed of excess fat and skin
  • 1.5 cups corn flake crumbs (such as Kellogg's® Corn Flakes® Crumbs)
  • 1 tablespoon teriyaki sauce
  • 1 tablespoon sriracha sauce
  • 1 tablespoon sweet paprika
  • 2 teaspoons rice vinegar
  • 2 teaspoons white sugar
Instructions:
  • Preheat the oven to 400°F (200°C) while you prepare a half-sheet pan lined with aluminum foil and topped with a baking rack.
  • Put corn flake crumbs into a bowl.
  • Combine teriyaki sauce, Sriracha sauce, paprika, rice vinegar, and sugar in a large bowl and stir until a thick sauce forms.
  • Add the chicken thighs to the sauce in the bowl. Gently toss until well coated, making sure to spread the sauce evenly, including under the skin.
  • Coat each thigh evenly with corn flakes using a spoon. Press the crumbs gently onto the thigh to ensure they stick. Arrange thighs on a baking rack, skin-side up, making sure the larger thighs are placed in the corners for even cooking.
  • Place the thighs in a preheated oven and bake for 30 to 40 minutes based on their size. Lower the oven temperature to 325 degrees F (165 degrees C) and bake for an additional 15 to 20 minutes. Turn the thighs over for crispy undersides. Continue baking until the meat is no longer pink at the bone and the juices run clear, about 15 to 20 minutes more. Use an instant-read thermometer near the bone, it should read 165 degrees F (74 degrees C).
  • Allow the thighs to rest on the baking rack for a minimum of 15 minutes before serving.

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