"I like these so much that I make them often. The sriracha scarcely adds any heat at all (mainly flavor), so don't worry about spiciness. For overall crispiness, I usually bake the thighs on a baking rack that's been placed over a foil-lined half-sheet pan. And don't omit the sugar, as it helps the coating adhere to the chicken. By the way, Kellogg's® Corn Flakes® Crumbs are usually sold in supermarkets near the bread crumbs and coating mixes, not in the cereal aisle."
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 corn flake crumbs in a bowl.
Mix teriyaki sauce, sriracha sauce, paprika, rice vinegar, and sugar together in a large bowl until sauce has a thick consistency.
Place chicken thighs 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.
Place 1 thigh into the bowl with the corn flakes. Spoon crumbs on top using a tablespoon. Press crumbs onto the thigh using the back of the spoon, pressing the thigh down into the crumbs to coat the underside. Turn over and repeat pressing. Place onto the baking rack, skin-side up. Repeat with remaining thighs and crumbs, 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 the 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 the juices run clear, 15 to 20 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Let the thighs rest on the baking rack for at least 15 minutes before serving.
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.
Per Serving: 228 calories;9.9 g fat;
17.5 g carbohydrates;
17.1 g protein;
58 mg cholesterol;
346 mg sodium.