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.

Deviled Chicken Thighs
Karry Hosford

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.


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 tablespoons unsalted butter, melted


  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.

—Recipe by Laraine Perri for, May 2011.




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