Q1: What is the absolute secret to a super crispy, baked chicken crust?

This recipe has two main secrets! First, the use of panko breadcrumbs is key. Their light, airy, and shard-like texture gets much crispier in the oven than standard, fine breadcrumbs. Second, baking the chicken at a high temperature (425°F) is crucial. This high heat helps to quickly toast and crisp up the coating, giving it that wonderful, "fried"-like crunch.

Q2: What does "deviled" mean in a recipe?

"Deviled" is a classic, old-fashioned cooking term that dates back to the 18th century. It simply means that a dish has been prepared with spicy or zesty condiments , most classically with things like mustard, cayenne pepper, or black pepper , to give it a bold and piquant flavor.

Q3: Can I make this chicken ahead of time?

Yes! The best make-ahead method is to fully bread the raw chicken and lay it on your baking sheet. You can then cover the sheet tightly with plastic wrap and keep it in the refrigerator for up to 24 hours before you plan to bake it. This is a huge time-saver for a busy weeknight!

Q4: Can I use boneless, skinless chicken thighs instead of bone-in?

You can, but you will need to reduce the baking time. Boneless thighs will likely be fully cooked in about 25-30 minutes . The bone in the chicken helps to insulate the meat, which allows it to cook more gently and stay much more moist and juicy during the long baking time.

Q5: Can I use a different kind of mustard?

While the sharp, tangy flavor of Dijon mustard is classic for a "deviled" recipe, you could certainly experiment with other mustards. A whole-grain mustard would add a wonderful texture, and a spicy brown mustard would add an even bigger kick of flavor.

The Best Crispy Baked Deviled Chicken Thighs

A recipe for crispy, baked ‘deviled’ chicken thighs with a flavorful, spicy coating. Skinless, bone-in chicken thighs are first coated in a savory and tangy mixture of Dijon mustard, melted butter, and garlic. They are then dredged in a crispy coating made from panko breadcrumbs, grated Parmesan cheese, chives, and paprika. The chicken is then baked on a sheet pan at a high temperature until the coating is golden brown and the meat is cooked through.

Author: Evelyn

Ingredients

Vegetable oil, for the baking sheet
2 tablespoons unsalted butter
2 cloves garlic, chopped
1 cup Dijon mustard
1/2 teaspoon cayenne pepper
1 1/2 cups panko breadcrumbs
3/4 cup freshly grated Parmesan cheese
1/4 cup chopped fresh chives (or parsley)
2 teaspoons paprika
8 small bone-in chicken thighs (about 2 1/2 pounds), skin removed
Kosher salt

Instructions

Position an oven rack in the center of the oven and preheat to 425°F. Lightly oil a rimmed baking sheet.
In a large microwave-safe bowl, combine the butter and chopped garlic. Cover and microwave for about 1 minute to melt the butter. Whisk in the Dijon mustard and 1/4 teaspoon of the cayenne pepper.
In another large, shallow bowl, combine the panko breadcrumbs, Parmesan cheese, chives, paprika, and the remaining 1/4 teaspoon of cayenne.
Sprinkle the chicken thighs with 1/2 teaspoon of salt.
Dip each chicken thigh into the mustard mixture to coat it completely, then roll it in the panko mixture on all sides, pressing gently to adhere the coating.
Arrange the coated chicken thighs on the prepared baking sheet so the pieces are not touching.
Bake on the center oven rack for about 40 minutes, until the coating is browned and crispy and the chicken is cooked through (an internal temperature of 165°F).
Transfer the chicken to a large platter and serve.

Notes

This recipe uses a two-step coating process: a wet mustard mixture to help the dry panko coating adhere to the chicken.
Arranging the chicken pieces so they do not touch on the baking sheet is a key step to ensure the coating gets crispy all around.
The chicken is baked, not fried, for an easier and potentially healthier preparation.

Find it online: https://cookupjoy.com/deviled-chicken-thighs/