DEVILED CHICKEN THIGHS
A different way from "same old, same old" to prepare breaded chicken. Great flavor and crispy coating...baked, not fried!
Provided by Karen..
Categories Lunch/Snacks
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 475 degrees.
- Lightly grease a baking sheet.
- In a large bowl, mix mustard and Worcestershire sauce until blended.
- In a pie plate or shallow container, combine bread crumbs, parsley, salt and pepper.
- Toss chicken thighs in mustard mixture and then coat with crumb mixture.
- Place on baking sheet and bake for 15 minutes; turn thighs over and bake an additional 15 minutes, or until juices run clear.
Nutrition Facts : Calories 465.5, Fat 30, SaturatedFat 8.2, Cholesterol 157.9, Sodium 752.8, Carbohydrate 11.7, Fiber 1.3, Sugar 1.4, Protein 35.1
DEVILED CHICKEN THIGHS
Make and share this Deviled Chicken Thighs recipe from Food.com.
Provided by ratherbeswimmin
Categories Very Low Carbs
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat broiler to its maximum; set the rack about 4 inches from the heat.
- Season chicken on both sides and place it in a pan, skin side up.
- Broil, watching carefully, until the skin is golden brown, about 5 minutes.
- Meanwhile, combine the mustard, shallot, and cayenne (if you have a small food processor, just throw them in there and pulse the machine on and off a few times).
- When the chicken has browned, remove it from the oven and turn it.
- Spread just a teaspoon or so of the mustard mixture on the underside of the chicken and broil for about 5 minutes.
- Turn the chicken and spread the remaining mixture on the skin side.
- Broil until the mustard begins to brown, about 5 minutes.
- At this point, the chicken may be done, an instant read thermometer inserted into the meat will read 160°.
- If it is not, turn off the broiler and let the chicken remain in the oven for another 5 minutes or so.
- Garnish with the parsley if you like and serve.
Nutrition Facts : Calories 420.5, Fat 29.5, SaturatedFat 8.1, Cholesterol 157.9, Sodium 379.8, Carbohydrate 3.4, Fiber 0.7, Sugar 0.2, Protein 33.7
NEELY'S DEVILED CHICKEN
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Season the chicken with salt and pepper. Add the flour to a pie plate and season with salt and pepper, paprika, and cayenne, whisking to incorporate. Dredge the chicken through the flour, shaking off the excess.
- Heat a large skillet with the vegetable oil over medium-high heat. Add the chicken skin side (meaty side) down and sear until golden brown and crisp, about 3 minutes, Flip and continue cooking the other side for 3 more minutes. Remove to a platter and set aside.
- Add the white wine to the skillet and scrape the browned bits from the bottom of the pan. Add the chicken stock, orange juice and zest and the hot sauce. Add the red pepper flakes and whisk in the hot sauce and mustard. Bring to a simmer and add the chicken and the juices that are left in the platter. Top with the prunes. Reduce the heat to low and cover tightly with a lid. Let the chicken braise for 40 minutes.
- Uncover the chicken and remove to a serving platter. Turn the heat to high and let the sauce reduce for 2 to 3 minutes. Once thickened, taste for seasoning, and pour the sauce and prunes over the chicken. Serve immediately.
DEVILED CHICKEN THIGHS
These easy chicken thighs get a crisp coating with panko and devilish heat from Dijon mustard, paprika and cayenne pepper.
Provided by Food Network Kitchen
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Position a rack in the center of the oven; preheat to 425 degrees F. Lightly oil a rimmed baking sheet.
- Combine the butter and garlic in a large microwave-safe bowl. Cover with plastic wrap and microwave to melt the butter, about 1 minute. Whisk in the Dijon and 1/4 teaspoon of the cayenne.
- In another large bowl, combine the panko, Parmesan, chives, paprika and the remaining 1/4 teaspoon cayenne. Sprinkle the chicken thighs with 1/2 teaspoon salt. Dip the chicken in the mustard mixture to coat and roll in the panko on all sides. Arrange on the prepared baking sheet so the pieces do not touch.
- Bake on the center oven rack until the coating is browned and crispy and the chicken is no longer pink near the bone, about 40 minutes.
- Transfer to a large platter and serve.
DEVILED CHICKEN THIGHS
In cooking, the term ''deviled'' has several meanings, but it most often implies a preparation with a sharp flavor, most often derived from mustard, vinegar, cayenne or other chiles. In this dish, you don't need vinegar, because there is plenty of acidity in Dijon mustard. Nor, strictly speaking, do you need cayenne (and I omit it when cooking for children); the taste is strong without it. You can make this dish with chicken breasts if you prefer; I recommend bone-in breasts, which follow the same procedure. For boneless, skinless breasts -- forget crispness, of course -- smear the meat all over with the mustard mixture, then broil it for just about six minutes, turning two or three times to prevent burning.
Provided by Mark Bittman
Categories dinner, easy, quick, weeknight, main course
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat the broiler to its maximum, and set the rack about 4 inches from the heat. Season the chicken with salt and pepper on both sides, and place it in a pan, skin side up. Broil, watching carefully, until the skin is golden brown, about 5 minutes.
- Meanwhile, combine the mustard, shallots and cayenne. (If you have a small food processor, you can chop the shallots by throwing them in with the mustard and pulsing the machine on and off a few times.)
- When the chicken has browned, remove it from oven, and turn it. Spread just a teaspoon or so of the mustard mixture on the underside of the chicken, and broil about 5 minutes. Turn the chicken, and spread the remaining mixture on the upper, or skin side. Broil until mustard begins to brown.
- At this point, the chicken may be done. (There will be only the barest trace of pink near the bone; an instant-read thermometer inserted into the meat will read 160 degrees.) If it is not done, turn off the broiler and leave the chicken in the oven 5 more minutes or so. Garnish and serve.
Nutrition Facts : @context http, Calories 683, UnsaturatedFat 32 grams, Carbohydrate 5 grams, Fat 50 grams, Fiber 2 grams, Protein 50 grams, SaturatedFat 14 grams, Sodium 775 milligrams, Sugar 1 gram, TransFat 0 grams
DEVILED CHICKEN BREASTS
Quick and easy, this is an excellent mid-week dish.
Provided by Velva Knapp
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet
Yield 4
Number Of Ingredients 9
Steps:
- Place breadcrumbs in a large, resealable plastic bag. Add chicken, seal bag, and shake to coat chicken with breadcrumbs.
- Heat oil in a large, nonstick skillet over medium heat. Add chicken. Cook 3 minutes on each side, or until browned. Add wine, savory, salt, and mushrooms to the chicken. Cover, and reduce heat. Simmer for 15 minutes, or until chicken is done. Remove chicken and mushrooms with slotted spoon, and place on serving plate.
- Add lemon juice and mustard to skillet, and stir well. Heat through. Serve sauce with chicken.
Nutrition Facts : Calories 217.2 calories, Carbohydrate 7.2 g, Cholesterol 68.6 mg, Fat 5.4 g, Fiber 1.1 g, Protein 28.6 g, SaturatedFat 1 g, Sodium 454.2 mg, Sugar 2.4 g
DEVILED CHICKEN
A spiced whole chicken is roasted and reveals that it has a dark side. Purple potatoes, which crinkle as they cook, and red baby beets complete the look of the dish and add earthy flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees. Combine the spices, 2 teaspoons salt, and 1/2 teaspoon pepper. Let chicken stand at room temperature 30 minutes. Tuck wing tips under body. Brush chicken with 1 tablespoon oil, and rub all over with spice mixture. Transfer to a rimmed baking sheet fitted with a wire rack or a roasting pan with a rack. Cross chicken legs, tie ends together with kitchen twine.
- Roast chicken, basting occasionally with pan juices, until skin is crisp and an instant-read thermometer inserted into thickest part of thigh (avoiding bone) registers 165 degrees, about 1 hour.
- Meanwhile, fill a medium saucepan with water. Add beets and salt to taste. Bring to a boil. Reduce heat, and simmer until beets are tender, 16 to 18 minutes. Drain beets. When beets are cool enough to handle, remove skins.
- Toss potatoes with remaining tablespoon oil, and season with salt and pepper. Spread in a single layer on rimmed baking sheet. Transfer potatoes to oven during the last 20 minutes of chicken's cooking. Bake until tender, about 20 minutes.
- Transfer chicken, potatoes, and beets to a platter; drizzle with pan juices. Let stand 10 minutes before serving.
DEVILED CHICKEN
With a little practice and a little added flavor, a humble chicken breast can be anything you want.
Provided by Mark Bittman
Categories dinner, easy, quick, main course
Time 20m
Yield 2 servings
Number Of Ingredients 5
Steps:
- Heat oven to 425. Combine 1/3 cup Dijon or coarse mustard, 1/3 cup chopped shallot and 1/4 teaspoon cayenne.
- Spread this mixture over the top of the chicken before putting it in the pan.
- Use any extra mustard mixture to baste the breasts; roast 10 to 15 minutes, or until just cooked through.
- Garnish: Chopped parsley.
DEVILED CHICKEN THIGHS
Steps:
- Preheat the broiler to its maximum and set the rack about 4 inches from the heat. Season the chicken on both sides and place it in a pan, skin side up. Broil, watching carefully, until the skin is golden brown, about 5 minutes.
- Meanwhile, combine the mustard, shallot, and cayenne. (If you have a small food processor, just throw them in there and pulse the machine on and off a few times.)
- When the chicken has browned, remove it from the oven and turn it. Spread just a teaspoon or so of the mustard mixture on the underside of the chicken and broil for about 5 minutes. Turn the chicken and spread the remaining mixture on the skin side. Broil until the mustard begins to brown, about 5 minutes.
- At this point the chicken may be done (there will be only the barest trace of pink near the bone, and an instant-read thermometer inserted into the meat will read 160°F). If it is not, turn off the broiler and let the chicken remain in the oven for another 5 minutes or so. Garnish with the parsley if you like and serve.
- Variations
- For extra crunch, combine the mustard and shallot with about 1 cup bread crumbs. Be especially careful in broiling, for the bread crumbs will burn very soon after they brown.
- For extra flavor, combine the mustard and shallot with about 1/2 cup chopped fresh parsley (or basil, cilantro, dill, or chervil). Proceed as directed.
- You can use the same coating with pork or veal chops; they should be at least 1 inch thick. Cooking time will be about the same.
DEVILED CHICKEN DRUMSTICKS
Provided by Ian Knauer
Categories Chicken Roast Super Bowl Quick & Easy Father's Day Back to School Dinner Lunch Tailgating Poker/Game Night Gourmet Sugar Conscious
Yield Makes 6 (main course) servings
Number Of Ingredients 6
Steps:
- Preheat oven to 450°F with rack in upper third.
- Pat chicken dry, then toss with mustard until evenly coated.
- Stir together panko, cheese, cayenne, and 1/2 teaspoon each of salt and pepper. Drizzle with butter and toss.
- Dredge each drumstick in crumb mixture to coat, then arrange, without crowding, in a buttered large 4-sided sheet pan. Roast until chicken is browned and cooked through, about 30 minutes. Serve warm or at room temperature.
GRILLED DEVILED CHICKENS UNDER A BRICK
Grilling these chickens under a heavy weight will help them cook quickly and evenly, leaving them crisp and juicy.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 8
Steps:
- If using whole chickens, use kitchen shears to cut along one side of the backbone of each chicken. Then cut along the other side to remove backbone; discard it. Open the chickens, skin side up, on a clean surface. Press down to flatten. Place in a large bowl.
- Thinly slice 2 lemons. Squeeze the juice of remaining lemon and add both to bowl with chickens. Add remaining ingredients, except salt, and toss. Refrigerate, covered, 30 minutes or overnight.
- Heat a grill to medium hot. Wrap 4 bricks with aluminum foil (a large heavy skillet can also be used). Remove chickens from marinade; salt both sides. Brush grill with oil; transfer chickens to the grill, skin side up, and place bricks on top of chickens. Grill 10 to 15 minutes per side, until skin is dark brown and juices run clear when chicken is pierced. Serve garnished with lemon wedges.
EASY DEVILED CHICKEN
This crunchy, yummy recipe requires very little preparation so you can spend more time with your family and less time in the kitchen!
Provided by Monica Wyrick
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Melt butter/margarine and mix in a small bowl with mayonnaise and mustard. Pour mixture into a shallow bowl or plate.
- Season chicken with salt and pepper to taste. Roll seasoned chicken breasts in mayonnaise mixture, then dip in mixed herbs and place in a lightly greased 9x13 inch baking dish. Bake in the preheated oven for 1 1/2 hours.
Nutrition Facts : Calories 472.7 calories, Carbohydrate 43.3 g, Cholesterol 81.9 mg, Fat 17.3 g, Fiber 1.9 g, Protein 33.7 g, SaturatedFat 4.3 g, Sodium 1109.4 mg, Sugar 4.8 g
DEVILED CHICKEN
My family has always loved this flavorful golden brown chicken. I watch for frequent sales on leg quarters to keep the cost per serving low. -Linda Trammell, Kingston, Missouri
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 375°. Place chicken in a 15x10x1-in. baking pan. In a small bowl, combine remaining ingredients. Pour over chicken., Bake, uncovered, 50-60 minutes or until a thermometer reads 170°-175°, basting occasionally with pan juices.
Nutrition Facts : Calories 345 calories, Fat 24g fat (9g saturated fat), Cholesterol 125mg cholesterol, Sodium 567mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 30g protein.
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ROASTED DEVILED CHICKEN THIGHS RECIPE | FOOD & WINE
From foodandwine.com
Servings 8Total Time 1 hr 55 mins
- In a small bowl, mix the sambal oelek with the canola oil, Dijon mustard and garlic. Place the chicken in a resealable plastic bag and pour in the sambal mixture. Seal the bag and massage the marinade into the chicken until it is well coated. Let stand at room temperature for 1 hour.
- Preheat the oven to 400°. On a large rimmed baking sheet, arrange the chicken thighs skin side up. Season the skin with salt and pepper and roast for about 45 minutes, until the chicken is cooked through and the skin is browned and crisp. Transfer the chicken thighs to plates and serve.
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