- 15 minutes
- 30 minutes
- Preheat oven to 425°F and line a rimmed baking sheet with parchment paper. In a shallow dish, whisk together the corn flakes, flour and 1 teaspoon of kosher salt. Season the chicken thighs with remaining 1 teaspoon of kosher salt and let sit for 10 minutes.
- Dredge seasoned chicken thighs in beaten egg whites, then coat with crumb mixture, pressing to adhere. Place on a prepared baking sheet and brush with vegetable oil.
- Bake for 20 minutes. Flip the chicken thighs and continue to bake for an additional 10 minutes.
- While the chicken bakes, heat the honey, sriracha, butter and rice vinegar in a small saucepan until the butter melts. Whisk the ingredients to thoroughly combine. Set aside and keep warm.
Drizzle the honey sriracha glaze over hot chicken and garnish with sliced scallions.
*Tip: Serve this with fluffy white rice and steamed broccoli for a complete meal.