Baked, breaded chicken is usually so boring. Not to mention predictable.
Not this dish. Guaranteed to knock the socks off your family, this one-pot recipe has kick, thanks to a zesty mustard sauce flavored with horseradish and hot sauce.
Dried, and not fresh, bread crumbs are essential in this recipe to give it the requisite crunch, but steer away from seasoned varieties. I used regular super-fine bread crumbs, but think it might be even better made with Japanese panko. This is a rich dish, best served with a light grain such as couscous and a green salad.
Deviled Chicken Thighs
12 skinless, bone-in chicken thighs or drumsticks
1 1/2 teaspoons garlic powder
Salt and coarse ground pepper
2/3 cup mayonnaise
3 tablespoons Dijon mustard
2 tablespoons lemon juice
1 1/2 tablespoons hot pepper sauce, such as Tabasco
1 tablespoon prepared horseradish
1 tablespoon Worcestershire sauce
1 teaspoon cayenne pepper
2 cups dried bread crumbs
1/3 cup chopped fresh flat-leaf parsley
1 teaspoon smoked paprika
Heat oven to 375 degrees. Set out a large nonstick rimmed baking sheet or line a regular rimmed baking sheet with either a silicone liner or parchment paper.
Rinse chicken and then pat very dry. Combine garlic powder with salt and pepper in a small bowl. Using your fingertips, generously season both sides of each piece with the garlic powder mixture and place seasoned chicken in a large bowl.
Blend mayonnaise, mustard, lemon juice, hot pepper sauce, horseradish, Worcestershire sauce and cayenne in a medium mixing bowl. Pour over chicken and toss to coat well.
Combine bread crumbs with parsley and smoked paprika in a large shallow bowl. Working with one piece of chicken at a time, roll in bread crumb mixture, taking care to coat completely. As coated, place in single layer on prepared baking sheet.
Bake chicken 35 minutes or until juices run clear and exterior is golden and crisp. Serve immediately.
Makes 6 servings.
Recipe adapted from Charlie Palmer's American Fare by Charlie Palmer
Food on 05/20/2015