This vintage deviled chicken recipe is spicy, smoky, and just a little bit tangy. Buttered bread crumbs are added to the top and bake up golden brown and crunchy.
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 or skillet 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
Storage:Deviled chicken is best served fresh. The breadcrumb topping is crunchiest that way!Leftovers will keep for about three to five days in an airtight container in the refrigerator. This chicken recipe will last for up to three months in the freezer properly wrapped and sealed in plastic. Just let the chicken thaw in the fridge before warming it.Tips:
The cook time in the recipe card refers to boneless, skinless breasts of chicken. Keep in mind that other cuts or bone-in pieces will cook at different rates. Just make sure the temperature in the thickest part of your chicken comes to 160 degrees F before removing it from the oven.
To prevent uneven cooking, place chicken pieces in a single layer, without overlapping. Use a second shallow dish if you need more room.
Make sure you dry off your chicken well between marinating and coating it with the sauce. This helps the mustard and spice mixture stick to the protein better!
If using skin-on chicken, make sure to bake with the skin side up! If you have the skin on the bottom, the chicken juices will run down (gravity!) and make the skin soggy, rather than crisp.
If you forgot to marinate your chicken, it's okay. I'll forgive you this time! Just go on with the recipe as written. However, if you can remember, marinating makes for super tender, moist chicken! It's worth it!
Sheet Pan Instructions: Instead of using a skillet or a casserole dish, add tiny potatoes, baby carrots, and pearl onions to a rimmed baking sheet. Drizzle with olive oil. Then, place your prepared chicken on top. Don't forget the breadcrumbs! Bake, watching carefully so that the vegetables don't burn. The veggies taste lip-smackin' good when a little bit of the mustard mixture and chicken juices run over them.