Crispy Oven "Fried" Chicken Thighs

By srumbel

Ingredients

• 6 bone in, skin on chicken thighs
• 1/4 cup all purpose flour
• Season salt to taste (I like Lawry's)
• 1/2 teaspoon of each: onion powder, garlic powder, paprika
• 2 eggs
• 2 tablespoons milk
• 1 1/2 cups finely crushed cornflakes (I like to do this by placing in a resealable plastic bag and using a rolling pin to crush)
• 1/4 cup olive oil
• HONEY MUSTARD SAUCE
• 2 tablespoons mayonnaise
• 2 tablespoons honey
• 1 tablespoon Dijon mustard

Preparation

Step 1

Instructions
Preheat oven to 400 degrees F.
In a shallow dish combine the flour, salt, onion powder, garlic powder and paprika. In a second shallow dish combine the eggs and milk. In a third shallow dish combine the crushed cornflakes and olive oil.
Dredge one chicken thigh in the flour mixture coating all sides. Dip into the egg wash coating all sides. Dredge in the cornflake mixture coating all sides. Place on a large baking sheet. Repeat with remaining chicken thighs. Bake for 45 minutes or until an internal temperature of 180 degrees F.

OPTIONAL HONEY MUSTARD SAUCE: In a small bowl combine the mayonnaise, honey and dijon mustard.