Ingredients
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1⁄4 cup creamy mustard (Dijon or Dijonaisse)
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1 tablespoon Worcestershire sauce
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1⁄2 cup breadcrumbs
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1⁄4 cup chopped fresh parsley
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1⁄2 teaspoon salt
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1⁄4 teaspoon fresh coarse ground black pepper
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8 chicken thighs
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Directions
Prep Time: 20 m | Cook Time: 45mins | Serves: 4
Deviled Chicken Thighs, A different way from same old, same old to prepare breaded chicken Great flavor and crispy coating baked, not fried!”, Very good, served with Ceasar salad Definitely will be on our rotation! Mixed 2 tbsp each Dijon and mayo I found there wasn’t enough breadcrumbs for 8 good sized thighs, doubled the panko to 1 cup, and substituted 2 heaping tbsp dry parsley for the fresh Lined cookie sheet with tin foil and sprayed with cooking spray Thanks for a great recipe!, absolutely delicious and easy to make Served with green beans and baked potatoes with sour cream! so yummy!
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Steps
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1
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Preheat oven to 475 degrees. |
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2
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Lightly grease a baking sheet. |
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In a large bowl, mix mustard and Worcestershire sauce until blended. |
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In a pie plate or shallow container, combine bread crumbs, parsley, salt and pepper. |
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5
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Toss chicken thighs in mustard mixture and then coat with crumb mixture. |
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6
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Place on baking sheet and bake for 15 minutes; turn thighs over and bake an additional 15 minutes, or until juices run clear. |
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