Baked Chicken Thighs Coated With Corn Flake Crumbs Recipe

Recipesfull introduces to you: Popular Recipes. (Baked Chicken Thighs Coated With Corn Flake Crumbs Recipe). I like these so much that I make them often. The sriracha scarcely adds any heat at all (mainly flavor), so don't worry about spiciness. For overall crispiness, I usually bake the thighs on a baking rack that's been placed over a foil-lined half-sheet pan. And don't omit the sugar, as it helps the coating adhere to the chicken. By the way, Kellogg's® Corn Flakes® Crumbs are usually sold in supermarkets near the bread crumbs and coating mixes, not in the cereal aisle.

Brief

Prep 30 mins

Cook: 1hr

Additional: 15 mins

Total: 1hr45 mins

Servings: 8

Yield: 8 chicken thighs

Baked Chicken Thighs Coated With Corn Flake Crumbs Recipe

Ingredients

8 chicken thighs

trimmed of excess fat and skin

1 ½ 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

Everyday Cooking

Directions

Step 1

Preheat the oven to 400 degrees F (200 degrees C). Line a half-sheet pan with aluminum foil. Place a baking rack on top.

Step 2

Place corn flake crumbs in a bowl.

Step 3

Mix teriyaki sauce sriracha sauce paprika rice vinegar and sugar together in a large bowl until sauce has a thick consistency.

Step 4

Place chicken thighs in the bowl with the sauce. Tumble thighs together until completely coated. Smear sauce onto any bare spots and under any loose flaps of skin.

Step 5

Place 1 thigh into the bowl with the corn flakes. Spoon crumbs on top using a tablespoon. Press crumbs onto the thigh using the back of the spoon pressing the thigh down into the crumbs to coat the underside. Turn over and repeat pressing. Place onto the baking rack skin-side up. Repeat with remaining thighs and crumbs placing largest thighs in the corners of the rack to receive the most heat.

Step 6

Bake in the preheated oven for 30 to 40 minutes depending on the size of the thighs. Reduce oven temperature to 325 degrees F (165 degrees C) and continue baking 15 to 20 minutes. Turn thighs over to help undersides crisp up. Bake until no longer pink at the bone and the juices run clear 15 to 20 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Step 7

Let the thighs rest on the baking rack for at least 15 minutes before serving.

Nutritional Information

Baked Chicken Thighs Coated With Corn Flake Crumbs Recipe

Servings Per Recipe:8

Calories: 228.5

% Daily Value *

Protein: 17.1g 34%

Carbohydrates: 17.5g 6%

Dietary Fiber: 0.5g 2%

Sugars: 3g

Fat: 9.9g 15%

Saturated Fat: 2.7g 14%

Cholesterol: 58.5mg 20%

Vitamin A Iu: 882.9IU 18%

Niacin Equivalents: 9.8mg 75%

Vitamin B6: 0.5mg 31%

Vitamin C: 4mg 7%

Folate: 58.6mcg 15%

Calcium: 9.6mg 1%

Iron: 5.9mg 33%

Magnesium: 16.8mg 6%

Potassium: 164.7mg 5%

Sodium: 346.2mg 14%

Calories From Fat: 88.7

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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