Devilled Chicken Thighs
This is an amalgam of an unexpected number of devilled chicken recipes available online, such as the Food Network’s. I had no idea it was a thing. This one in particular is targetted at boneless thighs and is dairy-free, but plenty do bone-in and butter the thighs.
Ingredients
- 1–1 ½ lb. boneless skinless chicken thighs
- 1 clove garlic, minced or crushed, or ¼ tsp. garlic powder
- 1 T. olive oil
- ½ c. prepared mustard
- ½ T. worchestershire sauce (optional)
- Tabasco sauce to taste (optional)
- lemon juice (optional, if it needs watering down)
- ¼ tsp. cayenne
- 2/3 c. panko
- 1 tsp. dried parsley
- 1 tsp. paprika
- salt and pepper to taste
Directions
- Preheat oven to 425°.
- Mix spices with panko.
- Mix wet ingredients (wetness may vary according to your choices of ingredients).
- Rub the chicken pieces with the wet mix.
- Roll chicken in dry mix or sprinkle on top.
- Bake for 20–35 minutes, depending on the thickness of the pieces.
