Ingredients:
1 1/4 c. corn flake crumbs
2-3 tsp. chipotle chili powder
1 tsp. ground cumin
3/4 tsp. garlic salt
1/2 c. evaporated milk
12 bone-in chicken thighs, about 4 lbs. total
Directions:
Heat oven to 375 degrees. Line 2 baking sheets with aluminum foil.
In a pie dish or shallow bowl, whisk together the corn flake crumbs, chili powder, cumin and garlic salt. Pour evaporated milk in a second pie dish.
Dip chicken thigh into the milk and shake off the excess. Roll it around in the corn flake crumbs until completely coated. Shake off excess. Place on the prepared baking sheet. Repeat with the remaining chicken.
Bake at 375 for 50-55 minutes or until golden brown, crispy and the internal temperature registers 160 degrees. May be served warm or at room temperature.
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