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deviled chicken thighs on a white plate with parsley.
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4.72 from 7 votes

Deviled Chicken Recipe

This baked deviled chicken is Southern comfort food made easy! Juicy chicken thighs coated in a spicy Dijon-Panko crust bake up perfectly crisp and full of flavor.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Dinner
Cuisine: American
Servings: 4
Calories: 248kcal
Author: Becky Hardin

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
    deviled chicken dijon sauce mixture in a white bowl.
  • 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
    deviled chicken breadcrumb mixture in a white bowl.
  • Season both sides of the chicken thighs with salt and pepper.
    4-6 boneless, skinless chicken thighs, kosher salt, ground black pepper
    6 raw chicken thighs on a wood cutting board.
  • 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.
    breaded chicken thighs on a baking sheet.
  • Bake for 35-40 minutes until the chicken reads 175°F on an instant-read thermometer.

Video

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.
Storage: Store deviled chicken in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months.

Nutrition

Serving: 1serving | Calories: 248kcal | Carbohydrates: 19g | Protein: 26g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 107mg | Sodium: 901mg | Potassium: 407mg | Fiber: 3g | Sugar: 2g | Vitamin A: 444IU | Vitamin C: 3mg | Calcium: 79mg | Iron: 3mg