These easy chicken thighs get a crisp coating with panko and devilish heat from Dijon mustard, paprika and cayenne pepper.

Deviled Chicken Thighs

Vegetable oil,

unsalted butter

garlic, chopped

Dijon mustard

cayenne pepper

panko

Parmesan

chives (or parsley)

paprika

chicken

Kosher salt

Position a rack in the center of the oven; preheat to 425 degrees F. Lightly oil a rimmed baking sheet. 

Combine the butter and garlic in a large microwave-safe bowl. Cover with plastic wrap and microwave to melt the butter, about 1 minute. Whisk in the Dijon and 1/4 teaspoon of the cayenne. 

In another large bowl, combine the panko, Parmesan, chives, paprika and the remaining 1/4 teaspoon cayenne. Sprinkle the chicken thighs with 1/2 teaspoon salt. Dip the chicken in the mustard mixture to coat and roll in the panko on all sides. Arrange on the prepared baking sheet so the pieces do not touch.

Bake on the center oven rack until the coating is browned and crispy and the chicken is no longer pink near the bone, about 40 minutes. 

Recipe is perfect as written. No modifications needed. 

I make this recipe regularly, but made some slight modifications over time. First of all, I only bread the tops of the thighs, not the entire thing. This makes a huge difference in taste, and prevents all the breading from sliding off. Next, cut all the breading portions in half, and reduce the mustard at least down to 3/4c. Like I said, if you leave the bottom of the chicken thigh alone, this recipe will really shine. 

This was a delicious recipe as is, and a great jumping off point to attempt with some different flavors. I scaled it down for just my husband and me, baked at the time and temp recommended, and it turned out great! Husband said it had a fried chicken quality about it, crisp, juicy and flavorful, and he loved the mustard! To balance the flavors though, next time I will try with honey mustard, or just add honey to the dijon. I could also see taking this in a buffalo chicken direction using blue cheese dressing and some buffalo sauce. Any creamy dressing paired with some complimentary flavors added to the panko would be fun to experiment with. Be adventurous and give it a try!

DELICIOUS.. chicken thighs are tasty but tend to be too dry when in the oven. I adjusted the mustard coating and just spread it on with a brush, there should be just enough to make the breading stick. Those complaining that there is too much mustard, just use a brush and LIGHTLY coat the thigh. I also added a bit more cayenne since we love the spice. Served with mushroom rice, String bean almondine, cranberry sauce. Delish!

Didn't have dijon so mixed honey mustard, stone, and yellow and about a tablespoon of worstechire. All the bottom breading stuck to the sheet and all came off while cutting bites. Otherwise, tasteful and yummy. Even my 6 year old went for a 2nd thigh and he's never done that!

I thought it was delicious, but needs adjusting. I made mine with two boneless skinless chicken breasts, cut in half (so they're thin). I used half the mustard the recipe called for (because only two breasts), and like other commenters feel it was WAY too much mustard. My plan for next time is 1/3 of 1/2 cup (same amount of butter and garlic). I cooked them for ~20 minutes at 400-degrees, but next time I'm going for 25 minutes. Like someone else, I'm only going to bread the top half as the bottom half lost all of its mustard and breading. Also, instead of Cayenne and Paprika I used Trader Joe's Smoked Paprika (more than twice what is suggested).

Way too much Dijon, mushy coating, couldn’t taste anything else. Won’t be making this again.

deviled chicken thighs

Cook Time: 15 minutes

Total: 55 minutes

Servings: 4

Cost: $9.82 /serving

Author : Food Network Kitchen

Ingredients

Instructions

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