85 Reviews of Deviled Chicken Thighs

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.

From: gingerkitten D

On Feb 20, 2003

This is so good! AND so easy! Finally, an easy and differnt way to enjoy the stockpile of chicken thighs that I always have. The only thing that I did differently from the recipe is that I used a glass baking dish...liberaly covered in Pam and I also sprayed the chicken with the Pam before popping into the oven. I didn't need to turn the chicken. Thank you for a most excellent recipe!!!

From: elsie(across the pond) morgan

On Jun 26, 2002

I buy chicken thighs because a) they're cheaper than breasts and b) because they have much more flavour. I've mustarded them before but it didn't occur to me to add good old Worcs - always in my cupboard.I'd recommend this recipe to all - it's fast and it's tasty.

From: PKG

On Feb 5, 2005

This was an easy to prepare, great tasting dish. I used Italian breadcrumbs and 1 TB dried parsley. The mustard makes the chicken so moist! I turned my oven down to 450 though as I noticed some of the breadcrumbs started to burn when I had to turn the chicken over for the second half of baking. Thanks for a great recipe!

From: William (Uncle Bill) Anatooskin

On Dec 27, 2005

Karen; Made you recipe for dinner tonight and WOW, one of the nicest, tastiest, moistest, crustiest chicken thighs that I have had. I did one thing different, I added 1/4 cup grated Romano cheese to try it out and it worked just fine. Thanks so much for your posting. I should have made this a long time ago. It is now on my hit list, number one. I really enjoy good thighs. "Uncle Bill"

From: NoraMarie

On Feb 25, 2005

This was very good. I added garlic to it,will make it again.

From: AltoRose

On Apr 27, 2008

YUM! I love baked chicken, and this recipe is one of the tastiest breaded-chicken recipes I've found. It's cheap, too, since thighs are so inexpensive and I always have Dijon mustard and Worchestershire sauce on hand. I was a little worried about burning the crumb coating, so I turned down the heat to 375 degrees and baked the thighs for 45 minutes. I didn't need to turn them. I did everything else as directed, and the thighs got rave reviews. Thank you!

From: trishypie

On Jun 18, 2005

This was an absolutely delicious recipe and so easy to make. I doubled the recipe and for the sauce used 1/4 cup sweet onion mustard, 1/8 cup horseradish mustard and 1/8 cup regular mustard. It had a great kick and hubby LOVED it. Definitely a keeper! Thanks so much for a wonderful recipe!

From: Evie*

On Jul 7, 2002

Love the distinct flavours in this easy chicken dish. The chicken was moist and very tender. I have a jar of honey mustard and plan to try that next time too. Thanks for posting.