You are here: Home » Recipes » Deviled Chicken Thighs Deviled Chicken Thighs Kitchen Tested Yield 4 servings Prep 10 mins Cook 30 mins Cayenne pepper and Dijon mustard put the “devil” in this heavenly chicken recipe. Karry Hosford PrintEmail 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. Ingredients Cooking spray8 chicken thighs (about 2 1/2 pounds), trimmed and skin removed1 egg1/4 cup Dijon mustard1 tablespoon Worcestershire sauce1 cup panko (Japanese bread crumbs)1/2 cup freshly grated Parmesan cheese1/4 teaspoon coarse salt1/2 teaspoon garlic powder1/4 teaspoon cayenne (or to taste)1/4 teaspoon freshly ground black pepper4 tablespoons unsalted butter, melted Instructions Preheat oven to 400F. Set a rack over a rimmed baking sheet, and mist with cooking spray. 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. 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. —Recipe by Laraine Perri for Relish.com, May 2011.