Deviled Chicken Thighs

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.

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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.

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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.

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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.

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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!!!

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This was delicious. I never could find a good recipie for the chicken thighs.. this topped the list... hubby was impressed...!

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What a great idea! Fantastic way to crumb meat without having to use eggs, to which my son is extremely allergic. I also had to use rice breadcrumbs due to allergies, but mixing it with a variety of herbs and some garlic salt lifted the rice substitute. I also added some finely crushed nuts (a Linseed, Sunflower, Almond mix that comes in a packet in the health food section at the grocery store)which gave it more crunch and a lovely roasted flavour. FANTASTIC recipe for allergies!Thanks!

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Devilishly good are these!! The flavour combo of mustard and Worcestershire sauce is fantastic, and rolled in bread crumbs to boot..well! Used a baking pan lined with parchment paper and that way didn't lose a single crumb. Needed about 2/3 cup bread crumbs, and used dried parsley (1 tbsp) instead of fresh chopped. Thank you very much for posting.

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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!

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Outstanding flavor. Not too mustard-y, just the right amount to give it zip. I drizzled olive oil over the top before baking to give the crumbs some sticking consistency. Really, really good recipe, good for company.

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I now have to make this weekly!!! I add some grated parm, garlic and onion powder to panko for coating. Bake at 400 for 45 minutes and spray the top and bottom with Pam, no turning...so easy and sooo good!!! Thank you!!

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I'd add a tsp salt to the mustard/worcestershire, and let it marinate a bit.

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Loved it! Used champagne mustard, and added garlic powder, italian seasoning and fresh parmesan to the breadcrumb mixture. Baked at 375 for an hour on a rack so the thighs were crispy on all sides.

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REALLY good flavor (I was surprised at how good!)...but I used a Pampered Chef stone "pan" most of my coating stuck to the pan. Would definitely make this again and maybe try a Pyrex or other pan that I could spray first.

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LOVELY flavor, I topped each piece w/a pat of butter after turning, used seasoned breadcrumbs instead of adding parsley (we're not fans) and enjoyed thoroughly. Not a scrap left. Poor cat.

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I'm giving this 5 stars only because I can't give it 10. Everyone loved it! DH called and said he'd be home in 30 minutes, so I followed the recipe exactly and had it in the oven in a flash. 15 y/o ubber picky son couldn't get enough and 3 y/o DS ate an entire thigh by himself! DH says this is a keeper for sure. I love it because it is so easy to make. DH called and was home in 30 min. by the time he had a shower I had supper on the table. Thanks Karen! I can't wait to share this with my sister.

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This is a good recipe for oven fried chicken. Very easy and low fat. I didn't dirty even one pan or bowl while making it! I put the mustard/worcestershire sauce in a cheap gallonsize ziplock bag, added the chicken thighs and wiggled it around to coat the thighs. (You could do this in the a.m. and have it ready for the coating when you get home!) Then I put the breadcrumbs in another bag and I just transferred 1-2 pieces at a time from one bag to the other for the coating process. I lined my oven broiler pan (bottom part only) with reynolds nonstick foil (really neat stuff!), so I didn't have to have a greased pan. After baking, the chicken, I removed the foil and since it hadn't torn at all, my pan underneath was perfectly clean! Yahoo! Threw away 2 ziplock bags and used the oven foil to wrap around my leftovers...not greasy at all. Of course, it would depend on how greasy your thighs might be. Mine were very lean. Next time, I will make this with a mustard that I love, maybe a beer mustard or raspberry mustard, etc. I'm not crazy about Dijon, even though I WANT To like it. The flavor definitely comes through, so I do advise people to use a mustard that they really like. My parsley had been frozen, so I put it in with the mustard instead of the bread crumbs. The recipe would be fine without it, too. I added some pepper, onion powder, garlic powder and a dash of cayenne to the mustard mixture. For the bread crumbs, I used Italian, as that's what I had on hand. Next time, I'd like to make my own wholewheat breadcrumbs, I won't mind dirtying the food processor since I don't have to dirty much else! For cooking time, I used a convection oven and since my thighs were boneless, they "spread" out quite a bit. I set my conv. oven to the 475 recommended, and the oven automatically adjusts itself down 25%. My thighs were actually done in 15 minutes, before I even had a chance to turn them. They really didn't need turning, anyway. They come out looking a lot like country fried steak...that's what my husband thought they were when he saw them! Thank you Karen, I will use variations on your recipe, over and over, I'm sure.

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Tried the recipe last night and it is wonderful. A little different taste and meat was so tender with the crunchy coating. It is a winner! GlendaP

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My teenager raved about this recipe, thought it was different and very good. I didn't change a thing, following the recipe exactly. It wasn't quite to my taste but I didn't make it for me. My family says it's a keeper.

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This is one of the best chicken thigh recipe that I have come across. The supermarkets in my neck of the woods stopped selling Dijonnaise so I halved mayo and dijon. I did have to make multiple batches of the mustard blend and bread crumbs since it wasn't nearly enough-I had 10 chicken thighs. This will be a repeat recipe. Made this to go with French Potatoes and Herb-Roasted Vegetables
Thank You so very much Karen for sharing this gem

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