Crispy Chicken Thighs in the Oven

Name: Crispy Chicken Thighs in the Oven
Yield: 4
Ingredients: 2 tablespoons (1 tablespoon for soup and 1 for bread) of canola oil; 1/2 cup of skimmed milk; 2 dashes of pepper sauce; 25g of crushed cornflakes; 3 tablespoons (for soup) of all-purpose flour; 1/4 teaspoon of salt; 1/4 teaspoon of black pepper; Small chicken thighs without skin

1
2 tablespoons (1 tablespoon for soup and 1 for bread) of canola oil
2
1/2 cup of skimmed milk
3
2 dashes of pepper sauce
4
25g of crushed cornflakes
5
3 tablespoons (for soup) of all-purpose flour
6
1/4 teaspoon of salt
7
1/4 teaspoon of black pepper
8
Small chicken thighs without skin

Ingredients

1
2 tablespoons (1 tablespoon for soup and 1 for bread) of canola oil
2
1/2 cup of skimmed milk
3
2 dashes of pepper sauce
4
25g of crushed cornflakes
5
3 tablespoons (for soup) of all-purpose flour
6
1/4 teaspoon of salt
7
1/4 teaspoon of black pepper
8
Small chicken thighs without skin

Directions

1
Preheat the oven to 200°C
2
Grease a baking dish with 1 tablespoon of oil and reserve
3
In one bowl, mix together the milk and pepper sauce
4
In another bowl, combine the cornflakes, flour, salt, and black pepper
5
Dip the chicken thigh in the milk mixture and then coat it in the cornflakes mixture, making sure to cover it well
6
Place the chicken in the baking dish and drizzle with the remaining oil
7
Bake for 30 minutes
8
Flip and bake for another 15 or until cooked.