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Crispy breaded chicken baked in a spicy mustard and mayo sauce – what’s not to love about deviled chicken?
This recipe takes simple pan-fried cutlets up a notch with a quick creamy, tangy coating that packs some heat. The crunchy panko breading keeps its texture, even after baking, for irresistible deviled chicken every time.
Deviled chicken is a fun twist on classic deviled eggs, bringing that addictive flavor combination to chicken. A creamy base of mayo, tangy mustard and hot sauce blends with savory Worcestershire and herbs for a flavor-packed sauce. It takes just minutes to mix up the zippy coating and bread the chicken cutlets. Keep reading to find out why this speedy weeknight dinner will become a regular in your meal rotation.
Why You’ll Love Deviled Chicken
- Uses simple ingredients most people have on hand.
- Comes together quickly – perfect for busy weeknights.
- Kid-friendly version of spicy deviled eggs.
- Crispy panko bread stays crunchy, even after baking.
- Nice balance of spicy and creamy with lots of flavor.
- Easily doubled or tripled for feeding a crowd.
- Endlessly customizable with different spices, herbs and hot sauces.
- Serves great as appetizers or lunch portions too.
Tips for Deviled Chicken Success
- Use full-fat mayonnaise for the best flavor and texture.
- Don’t skimp on the herbs and spices in the sauce.
- Refrigerate breaded chicken 20-30 minutes before baking for the crispiest coating.
- Spray chicken with oil before applying sauce for best adhesion.
- Bake at high heat until deeply golden brown and crunchy.
- Let chicken rest 5 minutes before serving so the sauce sets up.
- Garnish with fresh parsley, diced pickles or paprika for color.
- Serve with ranch dressing or blue cheese for dipping.
The Key Ingredients
Boneless Chicken Breasts
Quick-cooking boneless, skinless chicken breasts are the base of this easy deviled chicken recipe. Cutting them into thin cutlets shortens the cooking time even more. You could also use chicken tenders or thin breaded chicken cutlets.
Spicy Creamy Sauce
A combination of mayo, Dijon mustard, hot sauce and Worcestershire sauce makes the addictive coating for deviled chicken. Herbs and spices like paprika, garlic and onion powder add lots of flavor. Adjust heat to taste with different hot sauces.
Crispy Panko Breading
For texture contrast to the creamy sauce, the chicken gets coated in ultra-crispy Japanese panko breadcrumbs. Their larger size and airier texture makes for a crunchier crust than regular breadcrumbs after baking.
How to Make Deviled Chicken
Prepare the Chicken
- Pound chicken breasts to 1⁄4 inch thickness to ensure even cooking.
- Cut each breast in half crosswise for quicker cooking as well.
Make the Sauce
- In a bowl, combine mayo, mustard, hot sauce and Worcestershire sauce until smooth.
- Stir in the paprika, garlic powder, onion powder, salt and pepper until well blended.
Bread the Chicken
- Set up a bread station – flour, egg wash, panko crumbs.
- Dredge chicken pieces in flour, dip in egg, then press into pankos to coat both sides.
Bake the Chicken
- Arrange breaded chicken on a foil-lined baking sheet sprayed with oil.
- Spread some of the spicy sauce evenly over each piece.
- Bake at 425°F for 12-15 minutes until cooked through and deeply golden brown.
Finish and Serve
- Let chicken rest 5 minutes before serving.
- Drizzle with any remaining sauce and garnish if desired. Enjoy!
Tasty Ways to Serve Deviled Chicken
- Chicken & waffles – served over savory cheddar waffles
- Slider sandwiches – with pickles and melted cheese
- Tacos or quesadillas – with avocado, lettuce, tomato
- Chicken salad – diced chicken, mayo, celery, onion
- Pizza topping – over tangy barbecue sauce and mozzarella
- Baked potatoes – with sour cream, bacon, chives
- Substitute for chicken parm – with tomato sauce and melted mozzarella
- Breakfast – with eggs, potatoes, and avocado
Tailor the flavors to your tastes with these easy swaps:
- Plain Greek yogurt or sour cream for mayo
- Stone-ground or whole-grain mustard
- Sriracha, harissa or other hot sauce
- Herbes de Provence or Italian seasoning
- Lemon juice or zest Instead of vinegar
- Thyme, rosemary, oregano or basil for parsley
- Regular breadcrumbs or crushed crackers like saltines or Ritz
- Grated Parmesan cheese and paprika topping
FAQs About Deviled Chicken
What’s the best way to bread the chicken?
Doing a breeding station works best – one bowl each for flour, egg wash, and panko crumbs. Dredge chicken pieces in flour first, then egg, then press into pankos.
What hot sauce is best for the deviled sauce?
I like Frank’s Red Hot or Cholula for their tangy flavors. Use your favorite hot sauce and adjust spiciness as desired.
Can I use chicken tenders instead?
Absolutely! Chicken tenders are the perfect size and shape. Just adjust cooking time and temp slightly since they’re thinner.
How spicy does the sauce end up?
It has a nice kick from the mustard and hot sauce but isn’t overly spicy. Add more hot sauce if you want extra heat.
Can I double or triple the recipe for a crowd?
Definitely! Just use a larger baking sheet or multiple sheets so the chicken isn’t crowded. Bake in batches if needed for even cooking.
- Baking sheet
- Mixing bowls
- Whisk or fork
- Meat mallet or heavy pan (to flatten chicken)
- Shallow dish for breading
- Wire cooling rack
- Kitchen shears (for cutting chicken)
- Parchment paper or foil
- Instant-read thermometer (optional)
- 4 small boneless skinless chicken breasts
- 1/2 cup mayonnaise
- 2 tbsp Dijon mustard
- 1 tbsp hot sauce
- 1 tsp Worcestershire sauce
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp black pepper
- 1/4 cup flour
- 2 eggs beaten
- 1 1/2 cups panko breadcrumbs
- parsley for garnish
- Pound chicken breasts to 1⁄4 inch thickness. Cut in half crosswise.
- In a bowl, mix together the mayo, mustard, hot sauce and Worcestershire. Stir in spices.
- Set up a bread station - flour, egg wash, panko crumbs.
- Dredge chicken in flour, dip in egg, then coat with pankos. Refrigerate for 20 minutes.
- Arrange chicken on an oiled baking sheet. Spread sauce over top. Bake at 425°F for 12-15 minutes until golden brown and cooked through.
- Let rest 5 minutes before serving. Garnish with parsley. Enjoy!