Deviled Chicken is Southern comfort food at its best! I coat tender chicken thighs in a crunchy, spicy breading then bake them to perfection– devilishly delicious! Simple dinner recipes that work with all kinds of sides are my favorite! I even like to slice the chicken up and put it on a salad for a hearty lunch. This is a protein-packed dish which is super satisfying!
Deviled chicken is a Southern chicken dish made spicy, or “deviled”, through the addition of spicy ingredients, such as cayenne pepper, paprika, and mustard. It can be plain or breaded and is usually baked or broiled.
My deviled chicken recipe takes those classic spices from deviled eggs and uses them on juicy chicken thighs! This baked chicken has the perfect spicy hit. A wonderfully satisfying weeknight dinner!
What’s in This Deviled Chicken Recipe?
- Dijon Mustard: Adds tanginess to the dish and helps the breading stick.
- Lemon Juice: Adds a pop of acidity and freshness.
- Seasonings: Paprika, cayenne pepper, dried parsley, dried chives, and garlic powder add that classic savory and spicy “deviled” flavor.
- Panko Breadcrumbs: Make the chicken extra crispy and crunchy.
- Chicken: I like to use boneless, skinless chicken thighs for extra moisture and flavor. Breasts will also work but will take less time to bake.
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How to Store and Reheat
Store leftover deviled chicken in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in a 350°F oven for 10-15 minutes, or until warmed though and crispy.
Notes and Tips
- For better browning, I like to spray the chicken all over with cooking spray before baking.
Deviled Chicken Recipe
Ingredients
- ½ cup Dijon mustard
- 1 tablespoon lemon juice from ½ lemon
- 1 teaspoon ground paprika
- ½ teaspoon ground cayenne pepper
- 1½ cups Panko breadcrumbs
- 1 tablespoon dried parsley
- 1 tablespoon dried chives
- ½ teaspoon garlic powder
- 4-6 boneless, skinless chicken thighs
- salt and pepper to taste
Equipment
- Instant-Read Thermometer Optional
Instructions
- Preheat oven to 425°F. Line a baking sheet with parchment paper and set aside.
- In a shallow bowl, whisk together the Dijon, lemon juice, paprika, and cayenne pepper.½ cup Dijon mustard, 1 tablespoon lemon juice, 1 teaspoon ground paprika, ½ teaspoon ground cayenne pepper
- In a second shallow bowl, stir together the Panko, parsley, chives, and garlic powder.1½ cups Panko breadcrumbs, 1 tablespoon dried parsley, 1 tablespoon dried chives, ½ teaspoon garlic powder
- Season both sides of the chicken thighs with salt and pepper.4-6 boneless, skinless chicken thighs, salt and pepper
- One piece at a time, dip the chicken in the Dijon mixture, tossing to coat, then into the breadcrumbs, rolling to coat all sides. Place on the prepared baking sheet and repeat with the remaining chicken.
- Bake for 35-40 minutes until the chicken reads 175°F on an instant-read thermometer.
Notes
How to Make Deviled Chicken Step by Step
Mix the Seasoning: Preheat your oven to 425°F. Line a baking sheet with parchment paper and set aside. In a shallow bowl, whisk together ½ cup of Dijon mustard, 1 tablespoon of lemon juice, 1 teaspoon of ground paprika, and ½ teaspoon of ground cayenne pepper.
Make the Breading: In a second shallow bowl, stir together 1½ cups of Panko breadcrumbs, 1 tablespoon of dried parsley, 1 tablespoon of dried chives, and ½ teaspoon of garlic powder.
Season the Chicken: Season both sides of 4-6 boneless, skinless chicken thighs with salt and pepper.
Bake the Chicken: One piece at a time, dip the chicken in the Dijon mixture, tossing to coat, then into the breadcrumbs, rolling to coat all sides. Place on the prepared baking sheet and repeat with the remaining chicken. Bake for 35-40 minutes until the chicken reads 175°F on an instant-read thermometer.
I would like to try this recipe but it will not let me print it, help, please.
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