Deviled Chicken Thighs

From: AndreaVT96

On Jul 1, 2008

My family and I really enjoyed this easy-to-prepare dish. I liked that it uses common, readily-available ingredients and is quick to put together. I made it as directed, though I did have to take it out about 3 minutes early because the coating was starting to get pretty brown. I liked the crispy coating and how it mimicked a fried coating. The chicken was moist and tender, and it did not have an overwhelmingly mustard flavor, just mild and it appealed to my whole family. We will definitely make this again, thanks for sharing!

From: Chef #854216

On Jun 4, 2008

These were fantastic! Very tasty, and the chicken breast was so moist and tender cooked this way. And the crumbs didn't fall off!

From: PanNan

On Jul 16, 2002

I used Creole mustard which gave this recipe a nice flavor. I didnt have enough fresh breadcrumbs for the whole recipe, so used cornflake crumbs instead for about half . The coating with the fresh breadcrumbs turned out a little mushy on the bottom, but those with the cornflake crumbs were real crispy. Everyone liked this dish. Will make it again.

From: Grandpa Harry

On Jun 25, 2002

Bought a bunch of chicken thighs on sale and didn't know what to do with them. This recipe is wonderful and uses things I already have in my pantry. Didn't change a thing and the chicken turned out wonderful. I might also try this on boneless chicken breasts next time.