Get ready for a finger-lickin’ good time with these Baked Chicken Thighs Coated With Corn Flake Crumbs!

Imagine sinking your teeth into a crispy, golden-brown chicken thigh, with a crunchy corn flake crust giving way to juicy, tender meat. It’s a match made in heaven, folks!

First, preheat your oven to 400 degrees F (200 degrees C). While that’s warming up, line a half-sheet pan with aluminum foil and place a baking rack on top. Don’t skip this step – it’s crucial for getting those thighs crispy!

In a large bowl, mix together teriyaki sauce, Sriracha sauce, paprika, rice vinegar, and sugar until you get a thick, saucy consistency. Then, add in your chicken thighs and tumble them around until they’re completely coated. Make sure to smear some sauce onto any bare spots and under any loose flaps of skin – you want that flavor to penetrate deep!

Now it’s time to get crunchy Place a thigh into a bowl with corn flake crumbs and spoon some crumbs on top. Press those crumbs onto the thigh using the back of the spoon, making sure to coat the underside too. Turn it over and repeat the process. Place the coated thigh onto the baking rack, skin-side up. Repeat with the remaining thighs and crumbs.

Pop that rack into the oven and bake for 30 to 40 minutes, depending on the size of your thighs. Then, reduce the oven temperature to 325 degrees F (165 degrees C) and continue baking for another 15 to 20 minutes. Flip those thighs over to help the undersides crisp up, and bake for an additional 15 to 20 minutes, or until they’re no longer pink at the bone and the juices run clear.

Once they’re done, let those thighs rest on the baking rack for at least 15 minutes before serving. And don’t worry if you’re short on time – you can always use the simpler method and bake them skin-side up without turning them over.

So, what are you waiting for? Get baking and indulge in these crispy, crunchy, utterly addictive Baked Chicken Thighs Coated With Corn Flake Crumbs!