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Deviled Chicken Thighs Recipe

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This recipe for Deviled Chicken Thighs, by , is from Witt and 1/2 Witt's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Teri

Category:
Category:

Ingredients:  
Ingredients:  
2 Tbsp. butter
2 cloves garlic, chopped
1 cup Dijon mustard
tsp, cayenne pepper
1 cups panko bread crumbs
cup freshly grated parmesan cheese
fresh chives or parsley
2 tsp. paprika
8 small chicken thighs (about 2 pounds if using bone-in), skin removed
Kosher salt

Directions:
Directions:
Preheat oven to 425. Lightly oil a baking sheet.
Combine the butter and garlic in a large microwave-safe bowl. Cover with plastic wrap and microwave to melt the butter, about 1 minute. Whisk in the Dijon and tsp. of the cayenne.
In another large bowl combine the breadcrumbs, parmesan, chives, paprika and the remaining cayenne.
Sprinkle the chicken thighs with tsp. salt. Dip the chicken in the mustard mixture to coat and roll in the breadcrumbs on all sides. Lay on the prepared baking sheet so the pieces do not touch.
Bake on the middle rack of the oven until the coating is browned and crispy and the chicken is no longer pink near the bone, about 40 minutes.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
The left overs make great sandwiches!

 

 

 

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