Deviled Chicken Thighs
(from Lucianolinda’s recipe box)
Source: Pittsburgh Post-Gazette
Serves 6 peopleCategories: chicken
Ingredients
- 12 skinless, bone-in chicken thighs or drumsticks
- 1 1/2 tsp. garlic powder
- Salt and coarse ground pepper
- 2/3 cup mayonnaise
- 3 Tbsp. Dijon mustard
- 2 Tbsp. lemon juice
- 1 1/2 Tbsp. hot pepper sauce, such as Tabasco
- 1 Tbsp. prepared horseradish
- 1 Tbsp. Worcestershire sauce
- 1 tsp. cayenne pepper
- 2 cups dried bread crumbs
- 1/3 cup chopped fresh flat-leaf parsley
- 1 tsp. smoked paprika
Directions
- Heat oven to 375 degrees. Set out a large nonstick rimmed baking sheet or line a regular rimmed baking sheet with either a silicone liner or parchment paper.
- Rinse chicken and then pat very dry. Combine garlic powder with salt and pepper in a small bowl. Using your fingertips, generously season both sides of each piece with the garlic powder mixture and place seasoned chicken in a large bowl.
- Blend mayonnaise, mustard, lemon juice, hot pepper sauce, horseradish, Worcestershire sauce and cayenne in a medium mixing bowl. Pour over chicken and toss to coat well.
- Combine bread crumbs with parsley and smoked paprika in a large bowl. Working with one piece of chicken at a time, roll in bread crumb mixture, taking care to coat completely. As coated, place in single layer on prepared baking sheet.
- Bake chicken 35 minutes or until juices run clear and exterior is golden and crisp. Serve immediately.