1½cupsfinely crushed cornflakes (I like to do this by placing in a resealable plastic bag and using a rolling pin to crush)
HONEY MUSTARD SAUCE
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 165 degrees F.
OPTIONAL HONEY MUSTARD SAUCE: In a small bowl combine the mayonnaise, honey and dijon mustard.
If using a food processor to make your cornflake crumbs be careful not to process too fine.
Panko breadcrumbs can be substituted for the cornflakes.
Chicken can be soaked in buttermilk overnight.
Can use cut up chicken pieces as well.
Nutrition Facts: Since different brands of ingredients have different nutritional information, the information shown is just an estimate. Nutrtion includes 1/6th of the honey mustard sauce.