Deviled Chicken
Servings: 4
Equipment
- 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)
Ingredients
- 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
Instructions
- 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!