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!
Baked Deviled Chicken Thighs
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!
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How to Keep the Coating Extra Crispy
To keep the coating extra crisp without deep-frying, bake your deviled chicken thighs on a wire rack set over the baking sheet and give them a light spray of oil before they go in the oven. The air circulates underneath, so the Panko coating gets golden and crunchy all over–no soggy bottoms here!
Deviled Chicken Recipe
Equipment
- Baking Sheet
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
- kosher salt (to taste)
- ground black pepper (to taste)
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, kosher salt, ground black 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
- Before dipping the chicken, pat it completely dry with paper towels. This helps the mustard mixture stick better and prevents the coating from sliding off as it bakes.
- If you’re sensitive to spice, reduce the cayenne to ¼ teaspoon; if you love heat, add a pinch more or stir some hot sauce into the Dijon mixture.
- For all-over browning, place a wire rack on top of your baking sheet before arranging the chicken. This allows hot air to circulate under the chicken so it bakes up evenly crisp on all sides instead of getting soggy on the bottom.
- For better browning, I like to spray the chicken all over with cooking spray before baking.
- Let the chicken rest for 5 minutes before serving so the juices redistribute and the crust firms up slightly.
- To re-crisp leftovers, reheat in a 400°F oven or air fryer for 8-10 minutes, or until warmed through and crunchy again.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
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. I always pat my chicken dry before seasoning, and I like to use about 1 teaspoon of salt and pepper per pound of meat.
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. For extra crispy chicken, place it on a wire rack set in the baking sheet to allow air to circulate and spray the chicken with cooking spray. Bake in the preheated oven for 35-40 minutes until the chicken reads 175°F on an instant-read thermometer. Let rest for 5-10 minutes before serving to lock in the juices.
How to Store, Freeze, 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 400°F oven or air fryer for 8-10 minutes, or until warmed through and crispy.
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