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Crispy baked deviled chicken thighs on a white plate with a deep golden Panko Dijon crust and fresh parsley garnish

Crispy Baked Deviled Chicken Thighs

Juicy boneless chicken thighs coated in a bold spicy Dijon mustard mixture and crispy Panko breadcrumbs, baked at high heat until golden for a satisfying weeknight dinner full of flavor.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Southern
Calories: 248
Ingredients Equipment Method Notes

Ingredients
  

  • 0.5 cup Dijon mustard smooth variety for even coating
  • 1 tbsp fresh lemon juice from about half a lemon
  • 1 tsp ground paprika
  • 0.5 tsp ground cayenne pepper reduce to 1/4 tsp for milder heat
  • 1.5 cups Panko breadcrumbs creates crispier crust than regular breadcrumbs
  • 1 tbsp dried parsley
  • 1 tbsp dried chives
  • 0.5 tsp garlic powder
  • 4 boneless skinless chicken thighs patted completely dry before coating
  • kosher salt to taste
  • ground black pepper to taste

Equipment

  • Baking sheet
  • Parchment paper
  • Instant-read thermometer
  • 2 shallow bowls

Method
 

  1. Preheat oven to 425°F. Line a baking sheet with parchment paper and set aside.
  2. In a shallow bowl, whisk together the Dijon mustard, lemon juice, paprika, and cayenne pepper until smooth.
  3. In a second shallow bowl, stir together the Panko breadcrumbs, dried parsley, dried chives, and garlic powder.
  4. Season both sides of each chicken thigh with kosher salt and black pepper.
  5. One piece at a time, dip each chicken thigh into the Dijon mixture turning to coat all sides, then press firmly into the breadcrumb mixture coating all sides. Place on the baking sheet with space between pieces. Repeat with remaining chicken.
  6. Bake for 35 to 40 minutes until the crust is deep golden brown and the internal temperature reads 175°F on an instant-read thermometer.
  7. Let the chicken rest for 5 minutes before serving.

Notes

Pat chicken completely dry before coating for the crispiest crust. Reduce cayenne to 1/4 tsp for milder heat. Leave space between pieces on the baking sheet for even browning. Reheat leftovers in a 400°F oven on a wire rack for 8 to 10 minutes. Leftover deviled chicken works great sliced in wraps or sandwiches the next day.