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

Scale

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.

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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.