My Page
My Cookbooks
  • Main Cookbook
    Premium Members can have more than one cookbook in this list. They can keep private cookbooks just for organizing their recipes, or share them publicly with friends or the world. Learn more
My Account
Bookmark and Share

Add this recipe to your:

Send this recipe:

Nutrition Facts

Serving Size 1 (226g)

Recipe makes 4 servings

Calories 464
Calories from Fat 269 (57%)
Amount Per Serving %DV
Total Fat 29.9g 46%
Saturated Fat 8.4g 42%
Monounsaturated Fat 12.7g
Polyunsaturated Fat 6.7g
Trans Fat 0.4g
Cholesterol 157mg 52%
Sodium 751mg 31%
Potassium 467mg 13%
Total Carbohydrate 12.1g 4%
Dietary Fiber 1.3g 5%
Sugars 1.7g
Protein 35.0g 70%

detailed view...

how is this calculated?

Deviled Chicken Thighs

Recipe #31958 | 45 min | 15 min prep | add private note
Karen=^..^=

By: Karen=^..^=
Jun 23, 2002

A different way from "same old, same old" to prepare breaded chicken. Great flavor and crispy coating...baked, not fried!

SERVES 4 (change servings and units)

Ingredients

Directions

  1. 1
    Preheat oven to 475 degrees.
  2. 2
    Lightly grease a baking sheet.
  3. 3
    In a large bowl, mix mustard and Worcestershire sauce until blended.
  4. 4
    In a pie plate or shallow container, combine bread crumbs, parsley, salt and pepper.
  5. 5
    Toss chicken thighs in mustard mixture and then coat with crumb mixture.
  6. 6
    Place on baking sheet and bake for 15 minutes; turn thighs over and bake an additional 15 minutes, or until juices run clear.

Questions about this recipe?

Spot an error in this recipe?

Featured Reviews for This Recipe

From: wish.on.a.star

On Oct 14, 2009

I've been making this recipe for years, except I mix the mustard with 1/4 of mayo. It helps keep the chicken juicy. It works great on breasts also.

0 people found this review helpful

  • Was this review helpful to you? YES | NO
  • From: keebler99

    On Sep 14, 2009

    bf and son LOVED this! I used drumsticks instead and used half mayo/half dijon mustard for the "creamy mustard" but otherwise followed the recipe and it was great. Thanks!

    0 people found this review helpful

  • Was this review helpful to you? YES | NO
  • reviewer icon

    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.

    13 people found this review helpful

  • Was this review helpful to you? YES | NO
  • 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.

    12 people found this review helpful

  • Was this review helpful to you? YES | NO
  • Read all 85 reviews

    Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue

    Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate

    © 2009 Scripps Networks, Inc. All rights reserved