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!
🧾 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? 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.
- Add the hot sauce to the buttermilk and stir to blend. Then add the chicken and let it sit for an hour.
- Remove it from the buttermilk mixture and pat dry. Place the chicken in a greased casserole dish.
- Mix the mustard, vinegar, honey, paprika, salt, and chipotle and brush over the chicken, coating it well.
- Place it in the pan and cover with the crumbs.
- Drizzle with the butter then bake.
- Let stand for about 5 minutes before serving.
👩🏻🍳 Recipe FAQs
Here are the most commonly asked questions about this recipe. If you don't find the answer to yours here leave a comment below or email me - I'll get back to you as soon as I can!
It's used to describe a dish that has mustard and cayenne (or other spicy) pepper.
You can but it's so easy to put together that ... why? If you want to save time marinate the chicken in buttermilk for an hour the day before, make the glaze and bread crumbs, then put it all together and bake it the next day.
💭 Tips
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 like crispy oven fried chicken wings!
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need. Don't forget that you can click on "add to collection" to save it to your own, private recipe box!
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Deviled Chicken
Print Add to CollectionEquipment Needed
Ingredients
- 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
- 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!
Dee
So good and so easy!
Joanie @ Zagleft
I remember growing up and taking road trips on the weekends too. We'd load up the station wagon and head to the Mississippi Gulf Coast (I'm from New Orleans). This chicken looks like it would be the perfect picnic food and I know my family would love it. That topping looks so delicious!