Deviled Chicken Thighs

Kelly Kolb
With 15 years of working around some of the most brilliant culinary experts, I pride myself on creating delicious and nutritious meals that bring joy to the family table.
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Updated: 8/13/2020

Cayenne pepper and Dijon mustard put the “devil” in this heavenly chicken recipe.

The devil is in the details—specifically, Dijon mustard, Worcestershire sauce, Parmesan cheese and cayenne pepper. Be an angel, and remove the skin from the thighs before dredging.

Prep: 10 min Cook: 30 min
Serves: 8 Save

Ingredients (12)

  • Cooking spray
  • 8 chicken thighs (about 2 1/2 pounds), trimmed and skin removed
  • 1 egg
  • 1/4 cup Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1 cup panko (Japanese bread crumbs)
  • 1/2 cup freshly grated Parmesan cheese
  • 1/4 teaspoon coarse salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne (or to taste)
  • 1/4 teaspoon freshly ground black pepper
  • 4 tablespoon unsalted butter, melted

Directions

  1. Preheat oven to 400F. Set a rack over a rimmed baking sheet, and mist with cooking spray.
  2. In a shallow dish, whisk together egg, mustard and Worcestershire. In a second shallow dish, combine panko, Parmesan, salt, garlic powder, cayenne and black pepper.
  3. Coat chicken pieces in egg mixture, dredge tops in panko mixture, and place on rack, panko side up. Drizzle with butter and bake 30 minutes, or until chicken is golden and juices run clear.

Sweater Weather Old Fashioned

The Bar

Ingredients (5)

  • 1.5 oz. Bulleit Bourbon
  • 0.25 oz. Maple Syrup
  • 0.25 oz. Apple Cider (non-alcoholic)
  • Chocolate Bitters
  • Cinnamon Stick Garnish
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