Description
Craving a bold, crispy dish that’s packed with flavor? Deviled Chicken Thighs feature tender bone-in chicken thighs coated in a zesty Dijon mustard mixture and a crunchy panko-Parmesan crust, spiced with paprika and cayenne
Ingredients
Deviled Chicken Thighs use bold, accessible ingredients for a flavorful result. Here’s what you’ll need for 4 servings:
- Vegetable oil, for the baking sheet: Prevents sticking.
- 2 tablespoons unsalted butter: Adds richness to the mustard coating.
- 2 cloves garlic, chopped: Infuses savory depth.
- 1 cup Dijon mustard: Brings tangy, spicy flavor.
- ½ teaspoon cayenne pepper, divided: Adds devilish heat.
- 1 ½ cups panko: Creates a crispy coating.
- ¾ cup freshly grated Parmesan: Adds nutty, salty crunch.
- ¼ cup chopped fresh chives (or parsley): Provides fresh, herbaceous flavor.
- 2 teaspoons paprika: Contributes smoky warmth.
- 8 small bone-in chicken thighs (about 2 ½ pounds), skin removed: Tender, juicy protein.
- Kosher salt: Seasons to taste.
Why These Ingredients Matter
- Chicken Thighs: Bone-in for juiciness, skinless for a lighter dish.
- Dijon Mustard and Cayenne: Create a bold, spicy coating with a kick.
- Panko and Parmesan: Form a crispy, flavorful crust.
- Paprika and Chives: Add depth and freshness to balance the heat.
Substitutions and Variations
- Vegetable Oil: Swap with olive oil or cooking spray.
- Butter: Use margarine or olive oil for dairy-free.
- Garlic: Replace with ½ teaspoon garlic powder.
- Dijon Mustard: Substitute with spicy brown mustard or a mix of yellow mustard and 1 teaspoon horseradish.
- Cayenne Pepper: Reduce to ¼ teaspoon for milder flavor or increase to ¾ teaspoon for extra heat.
- Panko: Use regular breadcrumbs or crushed cornflakes.
- Parmesan: Swap with Pecorino Romano, Grana Padano, or nutritional yeast for vegan.
- Chives/Parsley: Use green onions, cilantro, or omit.
- Paprika: Replace with smoked paprika or chili powder.
- Chicken Thighs: Use boneless, skinless thighs (reduce baking time to 35 minutes) or chicken drumsticks.
- Gluten-Free: Use gluten-free panko and confirm mustard is gluten-free.
- Flavor Variations:
- Spicy Deviled Chicken: Add ½ teaspoon red pepper flakes to the panko mix.
- Herb-Crusted Chicken: Include 1 teaspoon dried thyme or rosemary in the panko.
- Lemon Zest Chicken: Add 1 teaspoon lemon zest to the mustard mixture.
- Vegan Deviled Tofu: Replace chicken with firm tofu slices; press and bake similarly.
- Cheesy Chicken: Add ¼ cup extra Parmesan to the panko mix.
Instructions
Step 1: Gather and Prep
- Gather all ingredients: vegetable oil, 2 tablespoons butter, 2 cloves garlic, 1 cup Dijon mustard, ½ teaspoon cayenne, 1 ½ cups panko, ¾ cup Parmesan, ¼ cup chives or parsley, 2 teaspoons paprika, 8 chicken thighs, kosher salt.
- Position a rack in the center of the oven; preheat to 425°F (220°C).
- Chop garlic; grate Parmesan; chop chives or parsley; remove skin from chicken thighs.
Tip: Trim excess fat from thighs for even cooking; prep ingredients in advance for quick assembly.
Step 2: Prepare Mustard Coating
- In a large microwave-safe bowl, combine 2 tablespoons unsalted butter and 2 cloves chopped garlic.
- Cover with plastic wrap; microwave until butter melts, about 1 minute.
- Whisk in 1 cup Dijon mustard and ¼ teaspoon cayenne until smooth.
Tip: Whisk thoroughly to blend mustard and butter; let cool slightly before coating chicken.
Step 3: Prepare Panko Coating
- In another large bowl, combine 1 ½ cups panko, ¾ cup grated Parmesan, ¼ cup chopped chives or parsley, 2 teaspoons paprika, and remaining ¼ teaspoon cayenne.
Tip: Mix panko coating evenly to distribute flavors; use a wide bowl for easy dipping.
Step 4: Coat Chicken
- Lightly oil a rimmed baking sheet with vegetable oil.
- Sprinkle 8 chicken thighs with ½ teaspoon kosher salt.
- Dip each thigh in the mustard mixture to coat all sides, then roll in the panko mixture, pressing to adhere.
- Arrange thighs on the baking sheet, ensuring they don’t touch.
Tip: Press panko firmly onto chicken for a thick crust; shake off excess mustard to avoid sogginess.
Step 5: Bake and Serve
- Bake on the center oven rack until the coating is browned and crispy and the chicken is no longer pink near the bone (165°F/74°C), about 40 minutes.
- Transfer to a large platter and serve hot, 2 thighs per serving.
Tip: Check doneness at 35 minutes with a meat thermometer; let rest 2-3 minutes before serving.