Name: Cornflake Crusted Chicken Thighs
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 2 lbs boneless skinless chicken thighs; 2.5 cups Corn Flake Crumbs; Nonstick Spray (or spray olive oil); 1 cup flour; 2 tsp salt; 1 tbsp granulated garlic; 1/4 tsp ground pepper; 2 eggs; 3 tbsp milk

Jump to Recipe

Crunchy on the outside, juicy on the inside, and baked to golden delicious perfection! These Corn Flake Crusted Chicken Thighs are simple to make, and they work great for an inexpensive, kid friendly meal the whole family loves. The best part about this recipe? It yields crispy, crunchy chicken without frying it, and because we’re using chicken thighs, they stay super juicy while they bake.

Why You’ll Love Corn Flake Crusted Chicken

Super Crispy exterior! Crushed Corn Flakes (or prepackaged Corn Flake Crumbs) create the perfect golden, sweet and savory crust with the flavor of rich chicken thighs.
Chicken thighs stay juicy in the oven. They’re one of the most forgiving cuts of chicken you can bake, and the crispy Corn Flake crumbs keep the chicken moist inside of the crust on the exterior.
Family Friendly! If your kiddo likes beige food, and Dino Nuggets (like mine does) you can probably get them to try this one because it resembles them so much.
Easy cleanup. I use plastic bags for each step! It works so well and coast every piece evenly.

Ingredients Needed

Boneless Skinless Chicken Thighs
Eggs
Milk
Flour
Salt
Pepper
Granulated Garlic
Corn Flake Crumbs

How to make Corn Flake Crusted Chicken

This recipe takes about 10 minutes to put together, and about 25 to bake in the oven. I used about 2 lbs of boneless skinless chicken thighs, which yields about 6-8 pieces.

Start by preheating your oven to 375 degrees fahrenheit.
Line a full size sheet pan with foil, and then place a wire baking rack on top. Spray with nonstick spray.
Prepare 3 gallon size plastic bags with each of the follow, and set them aside.
- Flour mixture (flour, salt, pepper and garlic)
- Egg wash (eggs and milk)
- Corn Flake Crumbs
Remove the chicken from packaging. Unravel each chicken thigh and place in the gallon bag with the flour mixture. Ensure bag is tightly closed. Shake well until chicken thighs are fully coated.
Next, remove the flour coated chicken thighs and place them in the bag with the egg wash. Ensure bag is fully closed, and ‘mush’ around until chicken is coated.
Remove chicken from the egg wash bag, and place it in the bag with corn flakes. Shake well until fully coated.
Place chicken thighs on the sheet pan with the wire rack, spray the tops of the chicken with nonstick spray, and bake for about 25 minutes, or until interior of chicken thighs reaches at least 165 degrees fahrenheit.
When the chicken is fully cooked, remove it from the oven and allow for it to rest for about 5 minutes before slicing it.

Questions Answered, Serving Instructions, & Reheating Cornflake Crusted Chicken

This recipe is air fryer friendly! Arrange the chicken in in a single layer so it doesn’t overlap. Air fry at 400 degrees fahrenheit for 12-16 minutes, or until chicken reaches at least 165 degrees fahrenheit.
You can use chicken breasts for this recipe. You will need to increase the cooking time to about 30 minutes, or until the chicken reaches 165 degrees fahrenheit.
This recipe goes great with honey mustard sauce. It reminds me of Chick Fil A!
Store leftovers in an airtight container with a lid.
To reheat, I recommend using an air fryer on the reheat setting. You can microwave this, but the air fryer helps the chicken retain that nice Corn Flake crunch.

I love this easy chicken dinner served with cheesy stuffed garlic bread, couscous, homemade Rice-a-Roni, and roasted vegetables.

If you love chicken thigh recipes, here’s a few more we love!

Clink! Kathi and Rachel

What do you think about this recipe?Have questions? Comment below!Don’t forget to like us on Facebook, and connect with us on Instagram and tag your @Laughingspatula recipes with #laughingspatula,while you’re at it…We love to see your pics!