Baked Chicken Thighs Coated With Corn Flake Crumbs
The sauce is not a marinade, so don't let the thighs sit in it for very long, or else its salty ingredients will extract moisture that you want to remain in the thighs. Also, watery sauce won't hold the corn flake crumbs onto the thighs.
Small thighs may take only 55 minutes, but very large thighs may take an hour and a quarter.
Refrigerate any leftovers only after they've cooled significantly (to minimize condensation of steam). Place a double layer of paper towels under them.
Simpler method: Line your pan with aluminum foil. Don't use a baking rack. Coat only the skin side of the thighs with corn flake crumbs. Bake them skin side up, without turning them over.
Chicken finger variation: Use chicken breast cutlets sliced into 1-inch-wide fingers. Bake at 375 degrees F (190 degrees C) for 25 to 30 minutes.