1/4 cup Dijon mustard
2 teaspoons Worcestershire sauce
1/4 cup breadcrumbs
1/4 cup crushed cornflakes
1/4 cup chopped fresh parsley
1/4 teaspoon salt
1/8 teaspoon black pepper
8 bone-in chicken thighs, skin removed
Preheat oven to 475ºF. Cover a baking sheet with aluminum foil and spray with cooking spray.
In a shallow bowl, combine mustard and Worcestershire sauce. In a second bowl, combine the breadcrumbs, cornflakes, parsley, salt and pepper.
Using a pastry brush, brush the mustard mixture all over the chicken thighs. Dredge in crumb mixture to coat and place on the baking sheet. Pop the sheet in the oven and bake at 475 for 15 minutes. Flip the chicken thighs with a tongs and bake for an additional 15 minutes, or until the juices run clear.