Crispy Baked Chicken Thighs

Name: Crispy Baked Chicken Thighs
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Yield: 8 Portionen
Ingredients: 8 piece chicken thighs, trimmed of excess fat and skin; 1.5 cups corn flake crumbs; 1 tbsp teriyaki sauce; 1 tbsp sriracha sauce; 1 tbsp sweet paprika; 2 tsp rice vinegar; 2 tsp white sugar

Main Course

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Cook Time

1 h 15 min

Servings

Difficulty

Easy

Prep Time

25 Min

This Thermomix® recipe for Crispy Baked Chicken Thighs is ready in 1 h 15 min and yields 8 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

These crispy baked chicken thighs are a family favorite! I've been making this recipe for years, and it's always a hit. The combination of the savory teriyaki and spicy sriracha with the sweet paprika creates a delicious flavor profile that everyone loves. The corn flake crumb coating adds a satisfying crunch that makes these chicken thighs irresistible. They're perfect for a weeknight dinner or a casual get-together. The preparation is quick and easy, and the oven does most of the work. For an extra touch, serve with a side of rice and your favorite steamed vegetables.

Ingredients (7 ingredients)

8 piece chicken thighs, trimmed of excess fat and skin
1.5 cups corn flake crumbs
1 tbsp teriyaki sauce
1 tbsp sriracha sauce
1 tbsp sweet paprika
2 tsp rice vinegar
2 tsp white sugar

Preparation (6 steps)

Prepare Corn Flake Crumbs

Place 1 1/2 cups corn flake crumbs in a bowl. No Thermomix settings are needed for this step.

Mix Sauce Ingredients

Thermomix® Setting

10 sec/Speed 3

Place 1 tablespoon teriyaki sauce, 1 tablespoon sriracha sauce, 1 tablespoon sweet paprika, 2 teaspoons rice vinegar, and 2 teaspoons white sugar into the mixing bowl. Mix for 10 Sec./Stufe 3 until well combined.

Coat Chicken Thighs

Place 8 chicken thighs, trimmed of excess fat and skin, 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. No Thermomix settings are needed for this step.

Coat with Corn Flake Crumbs

Place 1 thigh into the bowl with corn flakes. Spoon crumbs on top using a tablespoon. Press crumbs onto thigh using the back of the spoon, pressing thigh down into crumbs to coat underside. Turn over and repeat pressing. No Thermomix settings are needed for this step.

Bake Chicken Thighs

Preheat the oven to 400 degrees F (200 degrees C). Line a half-sheet pan with aluminum foil. Place a baking rack on top. Place the coated chicken thighs onto the baking rack, skin-side up, placing largest thighs in the corners of the rack to receive the most heat. Bake in the preheated oven for 30 to 40 minutes depending on the size of 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 juices run clear, 15 to 20 minutes more. An instant-read thermometer inserted near bone should read 165 degrees F (74 degrees C). No Thermomix settings are needed for this step.