Cornflake chicken thighs have been a staple in many households, cherished for their delightful crunch and ease of preparation. By baking these chicken thighs, you retain all the flavor without the added fat from frying. This method ensures a guilt-free indulgence that everyone can enjoy.
Ingredients
For the Chicken Thighs:
- 4 chicken thighs (bone-in, skin-on)
- 2 cups corn flake crumbs
- 1/2 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Coating:
- 1/2 cup mayonnaise or Greek yogurt
- 1 tablespoon Dijon mustard
- 2 tablespoons milk
Instructions
Preparation:
- Preheat the Oven: Start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
- Prepare the Cornflake Coating: In a shallow dish, combine the corn flake crumbs, flour, garlic powder, onion powder, smoked paprika, salt, and black pepper. Mix well to ensure all spices are evenly distributed.
Coating the Chicken:
- Mix the Wet Ingredients: In another bowl, whisk together the mayonnaise (or Greek yogurt), Dijon mustard, and milk until smooth. This mixture will help the cornflake crumbs adhere to the chicken, providing a crispy coating.
- Coat the Chicken: Pat the chicken thighs dry with paper towels. Dip each chicken thigh into the wet mixture, ensuring it’s fully coated. Allow any excess to drip off before moving to the next step.
- Crumb Coating: Press each chicken thigh into the cornflake mixture, ensuring an even coating. Place the coated thighs on the prepared baking sheet, skin side up.
Baking:
- Bake the Chicken: Transfer the baking sheet to the preheated oven and bake for 35-40 minutes. The chicken should be golden brown, and the internal temperature should reach 165°F (74°C).
- Rest the Chicken: Once cooked, remove the chicken from the oven and let it rest for 5 minutes. This allows the juices to redistribute, keeping the meat juicy and tender.
Tips and Variations
Cooking Tips:
- For Extra Crispiness: If you prefer your chicken extra crispy, you can use the air fryer method. Place the coated chicken thighs in the air fryer basket and cook at 375°F (190°C) for 25-30 minutes.
- Even Coating: To ensure an even coating of corn flakes, press the crumbs onto the chicken thighs firmly. You can also place the crumbs in a resealable plastic bag, add the chicken, and shake to coat.
Variations:
- Spicy Cornflake Chicken: Add a teaspoon of cayenne pepper to the cornflake mixture for a spicy kick.
- Cornflake Chicken With Mayo: For a richer flavor, use mayonnaise as the base for your wet mixture. It adds an extra layer of tanginess and moisture.
- Gluten-Free Option: Substitute the all-purpose flour with a gluten-free flour blend to make the dish gluten-free.
Substitutions:
- Chicken Breast: You can use chicken breasts instead of thighs. Adjust the cooking time accordingly, as breasts may cook faster.
- Buttermilk Substitute: Replace milk with buttermilk for a tangy flavor that complements the corn flakes.
Nutritional Information (Per Serving)
- Calories: 320
- Protein: 22g
- Carbohydrates: 24g
- Fat: 15g
- Fiber: 2g
There you have it: Baked Chicken Thighs Coated With Corn Flake Crumbs, a simple yet delectable recipe that’s sure to impress. This dish not only offers a healthier alternative to traditional fried chicken but also ensures the flavors are spot on. The combination of juicy chicken and a crunchy cornflake coating is irresistible.