Crispy Deviled Chicken
Submitted by rwood222
Chicken thighs coated in a Dijon mustard egg wash and baked with a basil-paprika breadcrumb crust until golden and crisp. A lighter oven-fried chicken with a tangy, spicy kick in just 40 minutes.
YIELD
6 servingsPREP
20 minCOOK
20 minREADY
40 min“Deviled” means mustard is doing the heavy lifting here, and it does not disappoint.
Boneless, skinless chicken thighs get dipped in an egg wash spiked with Dijon mustard, garlic, and chicken broth, then coated in breadcrumbs tossed with fresh basil, paprika, and white pepper. Twenty minutes in a hot oven and the crust goes golden and crunchy while the thighs stay juicy inside.
No frying, no flipping, no fuss.
Kitchen Tips
- Fresh basil makes a real difference in the breadcrumb coating. Dried basil works but the flavor is more muted.
- Shake off excess egg wash before coating. Too much liquid and the breadcrumbs turn pasty instead of crisp.
- Don’t flip the chicken. Let the bottom sear against the hot pan while the top crisps in the oven heat.
- White pepper is intentional. It gives a sharper, more front-of-the-palate heat than black pepper.
Ingredients
Directions
Heat oven to 400℉ (200℃).
Spray shallow roasting pan with nonstick cooking spray.
Mix egg product, broth, mustard and garlic in small bowl.
In separate container, mix bread crumbs, basil, paprika and white pepper.
Dip each chicken thigh into egg mixture and shake to remove excess.
Coat with bread crumb mixture.
Place in pan.
Bake uncovered about 20 minutes or until juices run clear.
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