Deviled Chicken Thighs

"A different way from "same old, same old" to prepare breaded chicken. Great flavor and crispy coating...baked, not fried!"
 
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photo by anniesnomsblog photo by anniesnomsblog
photo by anniesnomsblog
photo by Chefwife photo by Chefwife
photo by flagrantchicken photo by flagrantchicken
photo by anniesnomsblog photo by anniesnomsblog
photo by hckantziper photo by hckantziper
Ready In:
45mins
Ingredients:
7
Serves:
4
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ingredients

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directions

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

Questions & Replies

  1. Is there a way to make dijonaisse
     
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Reviews

  1. 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.
     
  2. 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.
     
  3. 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.
     
  4. 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.
     
  5. In the past, I always used boneless, skinless breasts. No more! Now, I use only boneless, skinless thighs that have been carefully trimmed of as much fat as possible. Be sure to get the little triangular piece of fat that's hidden between the two muscles on the side opposite the skin side. Dijonnaise is mustard mixed with mayonnaise. Don't like it. Use Dijon mustard instead, preferably imported French if you can get it (Trader Joe's). Also, make sure the mustard is fresh; it loses much of the flavor if it's old. I also mix in some freshly grated horseradish if I have it. (The horseradish will mellow during cooking.) For the breadcrumbs, I only use Japanese-style panko breadcrumbs. Forget the parsley; it tends to burn and adds nothing to the finished product. I cook the chicken on a wire cooling rack set in the baking sheet to get crispness all over. Other than those few changes, this is an excellent recipe. Quick, easy and cheap. Also, good left over for lunch the next day.
     
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Tweaks

  1. Took another poster’s advice & brushed chicken with Mayo/Grey Poupon mix. Added garlic powder, s&p, ranch seasoning to panko. Sprayed with Avocado oil, baked 450 on parchment 15 min ea side. Delicious!!!!
     
  2. I marinate the chicken in the Dijon mustard mix for 24 hours then toss the thighs in seasoned bread crumbs. Place on a rack over baking sheet (lined with foil) spray with cooking spray and bake. Moist and Delish!
     
  3. 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.
     
  4. 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.
     

RECIPE SUBMITTED BY

<p>I live in Pa (outside of Philadelphia) and cooking, baking, cross-stitching and reading are my hobbies. <br /> <br />I collect cookbooks and cookie stamps/cutters and have a pretty big collection of both. I am also a fan of all things Amish, so I have quite a collection of things picked up in Reading, Lancaster and surrounding areas here in Pennsylvania. <br /> <br />I have 4 kids, who are the loves of my life and cooking for them and my husband keeps me on my toes! ;) <br /> <br />We bought an ice cream parlor in March 04 and it's been quite an experience! <br /> <br />Note: I love getting feedback on my recipes; all I ask is that you actually *make* them before reviewing them. <br /> <br />Also, if you make changes or substitutions, I'd love to see your suggestions and/or comments, but I'd appreciate no rating at all if it's not made as posted. Too many recipe reviews state margarine subbed for butter (if I list butter, it's REAL butter), different spices, low-fat ingredients, whole wheat flour instead of white, etc. The recipes will not work/taste as intended, so it's really not fair to rate them as such. <br /> <br />I'd also really appreciate it if you refrain from rating a recipe if you overcook or overbake it or it you don't refrigerate or store as listed. <br /> <br />I, of course, will adhere to the above when rating recipes, too! <br /> <br />Thanks and have a great day! <br /> <br />My Rating System: <br /> <br />***** A delicious recipe that was thoroughly enjoyed. It has excellent, detailed directions and is perfect as is. If a dish is especially easy, and I'm on the fence, I will give it 5* for ease even if it's very good instead of great. Something I will definitely make again. <br /> <br />**** Excellent recipe but confusing directions that I will make again in my own less confusing way OR Very good recipe that I'll probably make again if I find the time! <br /> <br />*** Good/OK recipe but probably not something I would make again OR Very Good recipe that doesn't have clear, detailed directions. <br /> <br />** Recipe was edible but not really enjoyed and will not be made again. Work involved not a good trade-off for the end result. <br /> <br />* Not edible and probably an error in the recipe. I feel that I pick recipes with ingredients our family likes, so in my opinion, there's an error somewhere. If there's a chance I made the error, I won't rate the recipe. ;) <br /> <br /><img src=http://i5.photobucket.com/albums/y164/lauralie41/swapbanner.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <br /> <br /><a href=http://s224.photobucket.com/albums/dd235/MidwestMaven/?action=view&amp;current=cookieswapparticip.jpg target=_blank><img src=http://i224.photobucket.com/albums/dd235/MidwestMaven/cookieswapparticip.jpg border=0 alt=Photobucket /></a> <br /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/honey-pot-print-c10069558.jpg border=0 alt=Photobucket /> <br /> <br /><a href=http://s224.photobucket.com/albums/dd235/MidwestMaven/?action=view&amp;current=09holidayparticipationbanner.jpg target=_blank><img src=http://i224.photobucket.com/albums/dd235/MidwestMaven/09holidayparticipationbanner.jpg border=0 alt=Photobucket /></a></p>
 
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