Easy Deviled Chicken Recipe

I love easy recipes that I can get on the table without fuss or a time investment that rivals Michelangelo painting the Sistine Chapel!

You, too? You'll love this!

Be sure to try Buttermilk Brined Roast Chicken when you have more time.

❤️ Why you'll love this recipe

Other than marinating the chicken (which is recommended but optional) this easy dinner goes together in 5 minutes. Slide it into the oven, pour a glass of wine and scroll Instagram for 20 minutes, and it's table ready!

Make these Dr Pepper baked beans to go along with it for an easy, hearty dinner.

🧾 Ingredients

Deviled chicken is really simple - the sauce makes it look like it has a lot of ingredients. If you are pushed for time brush on honey mustard dressing instead.

• Chicken - it doesn't really matter whether you use bone in or boneless breasts or thighs. If you use bone in with the skin it gets addictively crispy and delicious.
• Dijon mustard - no dijon? Spicy brown mustard is a good substitute but whatever you have is fine.
• Vinegar - I like to experiment with different kinds. Original recipe calls for cider vinegar but I've used flavored balsamic, red wine, and others.

🔪 Instructions

Note: This is an overview of the instructions. The full instructions are in the green recipe card below.

The dish is traditionally made with bone in chicken parts but I use chicken breast because it's what my family likes.

Because chicken breast can be dry I have added a step to the original recipe and marinate it for about an hour in buttermilk mixed with just a few drops of hot sauce. This ensures that it is tender and juicy.

If you forget to set aside the time to do this step then you can just carry on with the recipe without marinating.

1. Add the hot sauce to the buttermilk and stir to blend. Then add the chicken and let it sit for an hour.
2. Remove it from the buttermilk mixture and pat dry. Place the chicken in a greased casserole dish.
3. Mix the mustard, vinegar, honey, paprika, salt, and chipotle and brush over the chicken, coating it well.
4. Place it in the pan and cover with the crumbs.
5. Drizzle with the butter then bake.
6. Let stand for about 5 minutes before serving.

💭 Tips

Expert Tips: Make this deviled chicken recipe a sheet pan dinner by adding tiny potatoes, baby carrots, and pearl onions. Drizzle with olive oil then add to a sheet pan with the chicken. Watch that the vegetables don't burn.

• No butter? Use olive oil.
• Try Ritz cracker crumbs or Panko bread crumbs in place of the fresh bread crumbs.
• Boneless chicken thighs work great in this recipe.
• If you substitute other cuts of chicken for the boneless breast you'll need to adjust your cooking time. Leg quarters and other bone in chicken pieces will take at least 5 to 10 minutes longer to cook.
• If using bone in chicken be sure to bake it skin side up.
• Serve this with potato salad and southern green beans with bacon for a delicious, old fashioned dinner.

👩🏻‍🍳 Recipe FAQs

Here are the questions I am most frequently asked about this recipe.

📞 The last word

Check out the chicken recipes category for even more great ideas like crispy oven fried chicken wings!

📖 Recipe

4.6 from 20 votes

Deviled Chicken

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This Deviled Chicken recipe is spicy, smoky, and just a little bit tangy. It's one of those recipes that's super easy but also absolutely mouthwatering with that 1950s style comfort food vibe. Buttered bread crumbs are added to the top and bake up golden brown and crunchy.

Course Main Dish

Cuisine Mid-century American

Prep Time: 5 minutes

Cook Time: 20 minutes

Marinate: 1 hour

Total Time: 1 hour 25 minutes

Servings:6

Calories:160

Author:Marye Audet-White

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Equipment Needed

• ▢
  Baking Sheet

Ingredients

1x2x3x

• ▢ 1 cup buttermilk
• ▢ Few drops of Louisiana hot sauce
• ▢ 2 pounds chicken, about ¾ pound per person if using bone in chicken
• ▢ 1 tablespoon dijon mustard
• ▢ 1 tablespoon vinegar
• ▢ 1 tablespoon honey
• ▢ ½ teaspoon smoked paprika
• ▢ ½ teaspoon salt
• ▢ ¼ teaspoon chipotle powder, optional
• ▢ 1 cup breadcrumbs, soft and fresh
• ▢ 3 tablespoons butter, melted

Instructions

• Add the hot sauce to the buttermilk and stir to blend.
• Marinate the chicken in the buttermilk for one hour.
• Preheat the oven to 375F.
• Grease a baking sheet and set aside.
• Remove the chicken from the buttermilk mixture and pat dry.
• Place the chicken in the casserole dish.
• Mix the mustard, vinegar, honey, paprika, salt, and chipotle and brush over the chicken, coating it well.
• Place the chicken in the pan.
• Cover with the crumbs.
• Drizzle with the butter.
• Bake at 375F for 20 minutes (for boneless breasts, it make be longer for other cuts) or until the meat registers 160F on an instant read thermometer.
• Let stand for about 5 minutes before serving. During this time the temperature will continue to rise to 165F.

Notes

Expert Tip: Make this deviled chicken recipe a sheet pan dinner by adding tiny potatoes, baby carrots, and pearl onions. Drizzle with olive oil then add to a sheet pan with the chicken. Watch that the vegetables don't burn.

• No butter? Use olive oil.
• Try Ritz cracker crumbs in place of the bread crumbs.
• If you substitute other cuts of chicken for the boneless breast you'll need to adjust your cooking time.
• Serve this with potato salad for a delicious, old fashioned dinner.
• Check out the chicken recipes category for even more great ideas!

Nutrition Facts

Calories: 160kcal | Carbohydrates: 18g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 19mg | Sodium: 448mg | Potassium: 89mg | Fiber: 1g | Sugar: 6g | Vitamin A: 348IU | Calcium: 81mg | Iron: 1mg

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First published August 2015. Last updated August 6, 2021 for readability.