![Looking down at two golden-brown, crispy deviled chicken thighs, garnished with sliced green onions.](https://cdn.statically.io/img/www.allrecipes.com/thmb/hdTfwajLP-My8EYAgY4eJPq808M=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/7482810-deviled-chicken-thighs-ddmfs-4x3-1084-af6db0ba2d2e4f6fa93ee245ce63a576.jpg)
Ingredients
-
6 bone-in chicken thighs (about 2 pounds), skin removed
-
3/4 teaspoon kosher salt
-
1/8 teaspoon black pepper
-
2 medium scallions
-
2 tablespoons salted butter, cubed
-
3/4 cup panko bread crumbs
-
1/2 cup freshly grated Parmesan cheese
-
1/2 teaspoon cayenne pepper
-
1/2 teaspoon ground paprika
-
3 tablespoons Dijon mustard
Directions
-
Gather all ingredients.
Dotdash Meredith Food Studios
-
Preheat the oven to 400 degrees F (200 degrees C).
-
Pat chicken dry with paper towels. Season both sides evenly with salt and pepper.
Dotdash Meredith Food Studios
-
Finely chop white parts of scallions to measure 2 tablespoons; place in a small microwavable bowl with butter and microwave on High, stirring occasionally, until melted, for 1 minute. Thinly slice dark green parts of scallions to measure about 2 tablespoons and set aside. Add to melted butter and microwave for 1 more minute, stopping to stir occasionally.
Dotdash Meredith Food Studios
Dotdash Meredith Food Studios
-
Stir together panko, Parmesan cheese, cayenne, and paprika in a small bowl until well combined. Drizzle with butter mixture and stir together until panko is moistened and evenly coated.
Dotdash Meredith Food Studios
-
Use the back of a spoon to spread 1/2 tablespoons Dijon mustard over top and sides of each chicken thigh.
Dotdash Meredith Food Studios
-
Carefully sprinkle 2 to 3 tablespoons panko mixture over mustard coating on top and sides of each chicken thigh; gently press to adhere. Arrange chicken on a rimmed baking sheet about 1 1/2- to 2-inches apart.
Dotdash Meredith Food Studios
-
Bake in the preheated oven until chicken is no longer pink in the center, juices run clear, and panko mixture is golden brown, 40 to 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from oven, let stand for 5 minutes, and serve warm.
Dotdash Meredith Food Studios
Cook's Note:
If you are using boneless chicken thighs, reduce the cook time by 10 to 15 minutes.
Nutrition Facts (per serving)
454 | Calories |
28g | Fat |
12g | Carbs |
40g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 454 | |
% Daily Value * | |
Total Fat 28g | 36% |
Saturated Fat 10g | 51% |
Cholesterol 211mg | 70% |
Sodium 904mg | 39% |
Total Carbohydrate 12g | 4% |
Dietary Fiber 1g | 4% |
Total Sugars 1g | |
Protein 40g | 80% |
Vitamin C 1mg | 1% |
Calcium 123mg | 9% |
Iron 2mg | 14% |
Potassium 461mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.