Deviled Chicken is southern comfort food at its best! Tender chicken thighs in a crunchy, spicy coating then baked to perfection – devilishly delicious!
Spicy Baked Chicken
This deviled chicken recipe, takes those classic spices from deviled eggs and uses it on juicy chicken thighs! The baked chicken has the perfect spicy hit. A wonderfully satisfying weeknight dinner!
Looking for other spicy chicken recipes? Why not also try my Szechuan Chicken and my Green Chile Chicken Enchiladas.
Why You’ll Love this Baked Chicken Thighs Recipe:
- Nice and Spicy: Coated with a piquant mix of Dijon mustard, cayenne pepper and paprika.
- Crispy: Coated with light and airy panko breadcrumbs for that perfect crunch!
- Oven Baked: Less grease, less mess – these thighs come out of the oven juicy and tender every time!
Simple to prep and loaded with flavor, you’ll want this on your weekly meal rota!
How to Make Deviled Chicken
Be sure to see the recipe card below for full ingredients & instructions!
- Dip your chicken thighs in the Dijon mix then in the breadcrumb mix.
- Bake, on a prepped baking sheet, in the oven for 35-40 mins.
- Serve and enjoy!
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.
Yes! Deviled chicken uses the same spices you’d find in deviled eggs, giving it that signature spicy, “deviled” flavor!
You can absolutely use 4 chicken breasts in place of the thighs in this recipe. Keep an eye on the chicken as it bakes because breasts generally take less time to cook than thighs. Check the chicken at 25 minutes and then every 5 minutes until it reaches 165°F internally.
Chicken thighs are fully cooked when they are pinkish-brown inside and register 175°F internally. The good news is that it’s nearly impossible to overcook chicken thighs!
Spicy with a seasoned breadcrumb coating, this easy chicken thighs recipe always delivers!
Storage Instructions
Store leftover deviled chicken in an airtight container in the refrigerator for up to 3 days.
Freezing Instructions
Freeze leftover deviled chicken in an airtight container for up to 3 months. Allow chicken to thaw in the refrigerator overnight before reheating.
Tip for Better Browning
For better browning, spray the chicken all over with cooking spray before baking.
If you like your chicken crispy with a bit of a spicy kick, then you have to try this mouth watering Deviled Chicken! Such a simple dinner recipe that works with all kinds of sides, or slice it up and put it on a salad for a hearty lunch. This is a protein packed dish which is super satisfying!
If you’ve made this recipe, please be sure to let us know by leaving a star rating or a comment below. Enjoy!
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
- Storage: 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.
- Tip: For better browning, spray the chicken all over with cooking spray before baking.
Kathy Wildman says
I would like to try this recipe but it will not let me print it, help, please.
Becky Hardin says
There should be a print recipe button on the recipe card!