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Deviled Chicken Thighs Recipe

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This recipe for Deviled Chicken Thighs 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!
Category:
Category:
Ingredients:  
Ingredients:  
2 Tbsp. butter
2 cloves garlic, chopped
1 cup Dijon mustard
½ tsp, cayenne pepper
1½ cups panko bread crumbs
¾ cup freshly grated parmesan cheese
¼ fresh chives or parsley
2 tsp. paprika
8 small chicken thighs (about 2½ pounds if using bone-in), skin removed
Kosher salt
Directions:
Directions:
Preheat oven to 425º. 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 ¼ tsp. of the cayenne.
In another large bowl combine the breadcrumbs, parmesan, chives, paprika and the remaining cayenne.
Sprinkle the chicken thighs with ¼ 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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