Deviled Chicken Recipes

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DEVILED CHICKEN



Deviled Chicken image

An Australian dish from the 1970's that has disappeared from the dinner table. This is a dish to impress the ladies.

Provided by yukigumo719

Categories     Australian

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 15

1 1/2 kg chicken pieces
2 tablespoons oil
1 large onion
2 garlic cloves
1 teaspoon oil, Extra
2 tablespoons lemon juice
1 tablespoon grated lemon rind
1 cup tomato sauce
1 tablespoon brown sugar
1 teaspoon mustard powder
1 teaspoon curry powder
2 tablespoons vinegar
1 teaspoon soy sauce
salt
cracked pepper

Steps:

  • Heat a large frying pan with oil, sauté chicken until golden, remove from pan, drain, place in long flat baking dish.
  • Sauté chopped onion & crushed garlic in saucepan in extra oil until transparent, add lemon juice, lemon rind, tomato sauce, brown sugar, mustard, curry powder, vinegar, soy sauce, salt and pepper. Cover, bring to boil, remove from heat, and pour over chicken pieces.
  • Cover and bake in the oven at 180°C for between 1 to 1 1/4 hours or until chicken is tender.
  • Serve with steamed Rice.

DEVILED CHICKEN THIGHS



Deviled Chicken Thighs image

These easy chicken thighs get a crisp coating with panko and devilish heat from Dijon mustard, paprika and cayenne pepper.

Provided by Food Network Kitchen

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 11

Vegetable oil, for the baking sheet
2 tablespoons unsalted butter
2 cloves garlic, chopped
1 cup Dijon mustard
1/2 teaspoon cayenne pepper
1 1/2 cups panko
3/4 cup freshly grated Parmesan
1/4 cup chopped fresh chives (or parsley)
2 teaspoons paprika
8 small bone-in chicken thighs (about 2 1/2 pounds), skin removed
Kosher salt

Steps:

  • Position a rack in the center of the oven; preheat to 425 degrees F. Lightly oil a rimmed baking sheet.
  • Combine the butter and garlic in a large microwave-safe bowl. Cover with plastic wrap and microwave to melt the butter, about 1 minute. Whisk in the Dijon and 1/4 teaspoon of the cayenne.
  • In another large bowl, combine the panko, Parmesan, chives, paprika and the remaining 1/4 teaspoon cayenne. Sprinkle the chicken thighs with 1/2 teaspoon salt. Dip the chicken in the mustard mixture to coat and roll in the panko on all sides. Arrange on the prepared baking sheet so the pieces do not touch.
  • Bake on the center oven rack until the coating is browned and crispy and the chicken is no longer pink near the bone, about 40 minutes.
  • Transfer to a large platter and serve.

EASY DEVILED CHICKEN



Easy Deviled Chicken image

This crunchy, yummy recipe requires very little preparation so you can spend more time with your family and less time in the kitchen!

Provided by Monica Wyrick

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Yield 8

Number Of Ingredients 6

⅛ cup butter
½ cup mayonnaise
2 tablespoons prepared mustard
8 skinless, boneless chicken breast halves
salt and pepper to taste
1 (16 ounce) package herb-seasoned dry bread stuffing mix

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Melt butter/margarine and mix in a small bowl with mayonnaise and mustard. Pour mixture into a shallow bowl or plate.
  • Season chicken with salt and pepper to taste. Roll seasoned chicken breasts in mayonnaise mixture, then dip in mixed herbs and place in a lightly greased 9x13 inch baking dish. Bake in the preheated oven for 1 1/2 hours.

Nutrition Facts : Calories 472.7 calories, Carbohydrate 43.3 g, Cholesterol 81.9 mg, Fat 17.3 g, Fiber 1.9 g, Protein 33.7 g, SaturatedFat 4.3 g, Sodium 1109.4 mg, Sugar 4.8 g

DEVILED CHICKEN DRUMSTICKS



Deviled Chicken Drumsticks image

Provided by Ian Knauer

Categories     Chicken     Roast     Super Bowl     Quick & Easy     Father's Day     Back to School     Dinner     Lunch     Tailgating     Poker/Game Night     Gourmet     Sugar Conscious

Yield Makes 6 (main course) servings

Number Of Ingredients 6

12 chicken drumsticks (2 1/2 to 3 pounds total)
1/2 cup Dijon mustard
3/4 cup panko (Japanese bread crumbs)
3/4 cup grated Parmigiano-Reggiano (1 1/2 ounces)
3/4 teaspoon cayenne
3 tablespoons unsalted butter, melted

Steps:

  • Preheat oven to 450°F with rack in upper third.
  • Pat chicken dry, then toss with mustard until evenly coated.
  • Stir together panko, cheese, cayenne, and 1/2 teaspoon each of salt and pepper. Drizzle with butter and toss.
  • Dredge each drumstick in crumb mixture to coat, then arrange, without crowding, in a buttered large 4-sided sheet pan. Roast until chicken is browned and cooked through, about 30 minutes. Serve warm or at room temperature.

DEVILED CHICKEN THIGHS



Deviled Chicken Thighs image

I make this dish when I invite my next-door neighbor over for supper. It's just enough for the two of us. The tasty chicken is tender and moist with a bit of crunch from the cashews. -Bernice Morris, Marshfield, Missouri

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 8

1 teaspoon butter, softened
1 teaspoon cider vinegar
1 teaspoon prepared mustard
1 teaspoon paprika
Dash pepper
2 boneless skinless chicken thighs (about 1/2 pound)
3 tablespoons soft bread crumbs
2 tablespoons chopped cashews

Steps:

  • In a large bowl, combine the butter, vinegar, mustard, paprika and pepper. Spread over chicken thighs. Place in a greased 11x7-in. baking dish. Sprinkle with bread crumbs., Bake, uncovered, at 400° for 15 minutes. Sprinkle with the cashews. Bake until chicken juices run clear and topping is golden brown, 7-12 minutes longer.

Nutrition Facts : Calories 246 calories, Fat 14g fat (4g saturated fat), Cholesterol 81mg cholesterol, Sodium 189mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges

DEVILED CHICKEN THIGHS



Deviled Chicken Thighs image

In cooking, the term ''deviled'' has several meanings, but it most often implies a preparation with a sharp flavor, most often derived from mustard, vinegar, cayenne or other chiles. In this dish, you don't need vinegar, because there is plenty of acidity in Dijon mustard. Nor, strictly speaking, do you need cayenne (and I omit it when cooking for children); the taste is strong without it. You can make this dish with chicken breasts if you prefer; I recommend bone-in breasts, which follow the same procedure. For boneless, skinless breasts -- forget crispness, of course -- smear the meat all over with the mustard mixture, then broil it for just about six minutes, turning two or three times to prevent burning.

Provided by Mark Bittman

Categories     dinner, easy, quick, weeknight, main course

Time 20m

Yield 4 servings

Number Of Ingredients 6

8 chicken thighs, or a mixture of thighs and drumsticks
Salt and freshly ground black pepper
1/3 cup Dijon mustard
1/3 cup minced shallots, onion or scallion
1/4 teaspoon ground cayenne pepper or Tabasco sauce, or to taste
Minced parsley for garnish, optional

Steps:

  • Heat the broiler to its maximum, and set the rack about 4 inches from the heat. Season the chicken with salt and pepper on both sides, and place it in a pan, skin side up. Broil, watching carefully, until the skin is golden brown, about 5 minutes.
  • Meanwhile, combine the mustard, shallots and cayenne. (If you have a small food processor, you can chop the shallots by throwing them in with the mustard and pulsing the machine on and off a few times.)
  • When the chicken has browned, remove it from oven, and turn it. Spread just a teaspoon or so of the mustard mixture on the underside of the chicken, and broil about 5 minutes. Turn the chicken, and spread the remaining mixture on the upper, or skin side. Broil until mustard begins to brown.
  • At this point, the chicken may be done. (There will be only the barest trace of pink near the bone; an instant-read thermometer inserted into the meat will read 160 degrees.) If it is not done, turn off the broiler and leave the chicken in the oven 5 more minutes or so. Garnish and serve.

Nutrition Facts : @context http, Calories 683, UnsaturatedFat 32 grams, Carbohydrate 5 grams, Fat 50 grams, Fiber 2 grams, Protein 50 grams, SaturatedFat 14 grams, Sodium 775 milligrams, Sugar 1 gram, TransFat 0 grams

NEELY'S DEVILED CHICKEN



Neely's Deviled Chicken image

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 14

3 1/2 pounds skinless boneless chicken thighs, washed and dried
Kosher salt and freshly ground black pepper
1 cup all-purpose flour
1 teaspoon paprika
1 teaspoon cayenne pepper
2 tablespoons vegetable oil
1 cup white wine
1/2 cup chicken stock
1 tablespoon orange zest
1 orange, juiced
2 teaspoons red pepper flakes
2 tablespoons hot sauce
2 tablespoons Dijon Mustard
1 cup pitted prunes

Steps:

  • Season the chicken with salt and pepper. Add the flour to a pie plate and season with salt and pepper, paprika, and cayenne, whisking to incorporate. Dredge the chicken through the flour, shaking off the excess.
  • Heat a large skillet with the vegetable oil over medium-high heat. Add the chicken skin side (meaty side) down and sear until golden brown and crisp, about 3 minutes, Flip and continue cooking the other side for 3 more minutes. Remove to a platter and set aside.
  • Add the white wine to the skillet and scrape the browned bits from the bottom of the pan. Add the chicken stock, orange juice and zest and the hot sauce. Add the red pepper flakes and whisk in the hot sauce and mustard. Bring to a simmer and add the chicken and the juices that are left in the platter. Top with the prunes. Reduce the heat to low and cover tightly with a lid. Let the chicken braise for 40 minutes.
  • Uncover the chicken and remove to a serving platter. Turn the heat to high and let the sauce reduce for 2 to 3 minutes. Once thickened, taste for seasoning, and pour the sauce and prunes over the chicken. Serve immediately.

DEVILED CHICKEN LOLLIPOPS



Deviled Chicken Lollipops image

Provided by Food Network Kitchen

Categories     appetizer

Time 45m

Yield 4 to 6 hors d'oeuvres servings

Number Of Ingredients 10

12 chicken drumettes, skin on
1 teaspoon kosher salt, plus to taste
Freshly ground black pepper
3 slices sandwich sourdough bread, crusts trimmed, torn into pieces
1 clove garlic, roughly chopped
1/4 cup chopped fresh flat-leaf parsley leaves
2 scallions, green and white part, chopped
2 tablespoons unsalted butter, melted
1/3 cup honey mustard
Hot sauce, optional

Steps:

  • Preheat the oven to 450 degrees F or a convection oven to 425 degrees F.
  • Stand a drumette on its wide end and, holding the narrow bone at the top, use a paring knife to push and scrape the skin and meat downward to expose the bone and make a plump "lollipop" of chicken at the bottom. Repeat with the remaining drumettes. Season generously with salt and pepper and set aside.
  • Pulse the bread in a food processor to make coarse bread crumbs, (about 12 times). Add the garlic, parsley, scallions, 1 teaspoon salt, pepper, to taste, and continue to pulse until finely chopped but not a paste. Transfer the mixture to a shallow bowl and toss with melted butter.
  • Brush each drumette with some honey mustard. Then press and roll each one in the bread crumbs to coat. Arrange the drumettes (standing up if you can) on a rack set over a baking sheet. Roast until chicken is cooked and the bread crumbs are golden brown and crisp, 20 to 25 minutes. Serve drumettes hot or at room temperature with hot sauce, if desired.
  • Halloween Web 2008

DEVILED CHICKEN



Deviled Chicken image

My family has always loved this flavorful golden brown chicken. I watch for frequent sales on leg quarters to keep the cost per serving low. -Linda Trammell, Kingston, Missouri

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 7

6 chicken leg quarters
1/4 cup butter, melted
1 tablespoon lemon juice
1 tablespoon prepared mustard
1 teaspoon salt
1 teaspoon paprika
1/4 teaspoon pepper

Steps:

  • Preheat oven to 375°. Place chicken in a 15x10x1-in. baking pan. In a small bowl, combine remaining ingredients. Pour over chicken., Bake, uncovered, 50-60 minutes or until a thermometer reads 170°-175°, basting occasionally with pan juices.

Nutrition Facts : Calories 345 calories, Fat 24g fat (9g saturated fat), Cholesterol 125mg cholesterol, Sodium 567mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 30g protein.

DEVILED CHICKEN RECIPE



Deviled Chicken Recipe image

Deviled Chicken is southern comfort food at its best! Tender chicken thighs in a crunchy, spicy coating then baked to perfection - devilishly delicious!

Provided by Becky Hardin

Categories     Dinner

Time 1h

Number Of Ingredients 10

½ cup Dijon mustard
1 tablespoon lemon juice (from ½ lemon)
1 teaspoon ground paprika
½ teaspoon ground cayenne pepper
1½ cups Panko breadcrumbs
1 tablespoon dried parsley
1 tablespoon dried chives
½ teaspoon garlic powder
4-6 boneless, skinless chicken thighs
Salt and pepper (to taste)

Steps:

  • Preheat oven to 425°F. Line a baking sheet with parchment paper and set aside.
  • In a shallow bowl, whisk together the Dijon, lemon juice, paprika, and cayenne pepper.
  • In a second shallow bowl, stir together the Panko, parsley, chives, and garlic powder.
  • Season both sides of the chicken thighs with salt and pepper.
  • One piece at a time, dip the chicken in the Dijon mixture, tossing to coat, then into the breadcrumbs, rolling to coat all sides. Place on the prepared baking sheet and repeat with the remaining chicken.
  • Bake for 35-40 minutes until the chicken reads 175°F on an instant-read thermometer.

Nutrition Facts : Calories 248 kcal, Carbohydrate 19 g, Protein 26 g, Fat 7 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 107 mg, Sodium 901 mg, Fiber 3 g, Sugar 2 g, UnsaturatedFat 5 g, ServingSize 1 serving

DEVILED CHICKEN



Deviled Chicken image

With a little practice and a little added flavor, a humble chicken breast can be anything you want.

Provided by Mark Bittman

Categories     dinner, easy, quick, main course

Time 20m

Yield 2 servings

Number Of Ingredients 5

Chicken breasts
Dijon or coarse mustard
Shallots
Cayenne
Parsley

Steps:

  • Heat oven to 425. Combine 1/3 cup Dijon or coarse mustard, 1/3 cup chopped shallot and 1/4 teaspoon cayenne.
  • Spread this mixture over the top of the chicken before putting it in the pan.
  • Use any extra mustard mixture to baste the breasts; roast 10 to 15 minutes, or until just cooked through.
  • Garnish: Chopped parsley.

DEVILED CHICKEN BREASTS



Deviled Chicken Breasts image

Quick and easy, this is an excellent mid-week dish.

Provided by Velva Knapp

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Skillet

Yield 4

Number Of Ingredients 9

⅛ cup Italian-style dried bread crumbs
4 skinless, boneless chicken breasts
1 tablespoon olive oil
½ cup dry white wine
½ teaspoon ground savory
¼ teaspoon salt
1 (4.5 ounce) can sliced mushrooms
1 tablespoon lemon juice
1 tablespoon honey mustard

Steps:

  • Place breadcrumbs in a large, resealable plastic bag. Add chicken, seal bag, and shake to coat chicken with breadcrumbs.
  • Heat oil in a large, nonstick skillet over medium heat. Add chicken. Cook 3 minutes on each side, or until browned. Add wine, savory, salt, and mushrooms to the chicken. Cover, and reduce heat. Simmer for 15 minutes, or until chicken is done. Remove chicken and mushrooms with slotted spoon, and place on serving plate.
  • Add lemon juice and mustard to skillet, and stir well. Heat through. Serve sauce with chicken.

Nutrition Facts : Calories 217.2 calories, Carbohydrate 7.2 g, Cholesterol 68.6 mg, Fat 5.4 g, Fiber 1.1 g, Protein 28.6 g, SaturatedFat 1 g, Sodium 454.2 mg, Sugar 2.4 g

DEVILED CHICKEN II



Deviled Chicken II image

Chicken pieces browned and coated in cracker crumbs, then braised in a devilish mixture of vinegar, ketchup, and spices.

Provided by sal

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Skillet

Time 30m

Yield 4

Number Of Ingredients 9

⅛ cup oil for frying
8 skinless, boneless chicken breast halves
1 ⅓ cups crushed saltine cracker crumbs
⅓ cup vinegar
1 teaspoon garlic powder
1 teaspoon dry mustard
1 ½ teaspoons ground cumin
1 ½ teaspoons Worcestershire sauce
1 tablespoon ketchup

Steps:

  • Heat oil in a large skillet over medium high heat. Brown chicken in oil, then remove from skillet and dip in cracker crumbs to coat; set aside.
  • To skillet add vinegar, garlic powder, dry mustard, cumin, Worcestershire sauce and ketchup. Stir together and cook until heated through and bubbly, about 7 to 10 minutes. Return chicken to skillet and cook, basting with sauce, for about 10 minutes or until cooked through (no longer pink inside).

Nutrition Facts : Calories 414.8 calories, Carbohydrate 19.7 g, Cholesterol 143.8 mg, Fat 11.1 g, Fiber 0.9 g, Protein 55.5 g, SaturatedFat 2.5 g, Sodium 439.1 mg, Sugar 1.3 g

DEVILED CHICKEN LEGS



Deviled Chicken Legs image

So-called deviled foods have one element in common: heat. Not necessarily the jalapeno type of heat, but some ingredient that gives them a slight warmth. Applying this technique to chicken legs yields delightful results. Rather than stuffing the legs, though, coat them with a mixture of mustard and chicken broth, then with shallots, garlic, bread crumbs and parsley.

Provided by Pierre Franey

Categories     dinner, times classics, main course

Time 1h

Yield 4 servings

Number Of Ingredients 10

4 chicken legs with thighs attached
Salt and freshly ground pepper to taste
1 tablespoon butter
2 tablespoons olive oil
2 tablespoons Dijon mustard
4 tablespoons fresh or canned chicken broth
2 tablespoons finely chopped shallots
2 teaspoons finely chopped garlic
4 tablespoons fresh fine bread crumbs
4 tablespoons finely chopped parsley

Steps:

  • Preheat the oven to 425 degrees.
  • Sprinkle the chicken legs with salt and pepper.
  • In a baking dish large enough to hold the legs in one layer, melt the butter, and add the olive oil. Add the chicken legs, and turn them in the butter mixture until well coated. Place the legs, skin side down, in the oven. Bake for 15 minutes.
  • Meanwhile, blend the mustard and chicken broth in a small bowl with a whisk. In another small bowl blend well the shallots, garlic and bread crumbs, plus 2 tablespoons parsley. Set aside.
  • Loosen the chicken from the pan with a fork or spatula. Then with a pastry brush, brush the chicken on both sides with the mustard mixture. Arrange the legs skin side up, return them to the oven, and bake for 10 minutes more.
  • Sprinkle the chicken evenly with the shallot mixture. Reduce the heat to 400 degrees, and bake for 10 minutes longer or until lightly browned. Sprinkle with the remaining parsley.Serve immediately.

Nutrition Facts : @context http, Calories 863, UnsaturatedFat 41 grams, Carbohydrate 8 grams, Fat 65 grams, Fiber 1 gram, Protein 58 grams, SaturatedFat 18 grams, Sodium 920 milligrams, Sugar 1 gram, TransFat 0 grams

DEVILED FRIED CHICKEN



Deviled Fried Chicken image

Categories     Chicken     Fry     Kid-Friendly     Kwanzaa     Dinner     Bon Appétit     Small Plates

Yield Serves 4

Number Of Ingredients 12

2 cups buttermilk
1/4 cup Dijon mustard
2 tablespoons onion powder with green onion and parsley
5 teaspoons salt
4 teaspoons dry mustard
4 teaspoons cayenne pepper
2 1/2 teaspoons ground black pepper
1 3- to 3 1/4-pound fryer chicken, backbone removed, chicken cut into 8 pieces, skinned (except wings)
3 cups all purpose flour
1 tablespoon baking powder
1 tablespoon garlic powder
5 cups (or more) peanut oil (for frying)

Steps:

  • In 1-gallon resealable plastic bag, mix buttermilk, Dijon mustard, 1 tablespoon onion powder, 1 teaspoon salt, 1 teaspoon dry mustard, 1 teaspoon cayenne and 1 teaspoon black pepper. Add chicken pieces. Seal bag, eliminating air. Turn bag to coat chicken evenly. Refrigerate at least 1 day and up to 2 days, turning plastic bag occasionally.
  • Whisk flour, baking powder, garlic powder, remaining 1 tablespoon onion powder, 4 teaspoons salt, 3 teaspoons dry mustard, 3 teaspoons cayenne and 1 1/2 teaspoons black pepper in 13 x 9 x 2-inch glass dish. With marinade still clinging to chicken pieces (do not shake off excess), add chicken to flour mixture; turn to coat thickly. Let chicken stand in flour mixture for 1 hour, turning chicken occasionally to recoat with flour mixture.
  • Pour oil to depth of 1 1/4 inches into deep 10- to 11-inch-diameter pot. Attach deep-fry thermometer. Heat oil over medium-high heat to 350°F. Add 4 pieces of chicken, skinned side down, to oil. Reduce heat to medium-low and fry 5 minutes, adjusting heat to maintain oil temperature between 280°F and 300°F (oil should bubble constantly around chicken). Using wooden spoons, turn chicken over. Fry 7 minutes. Turn chicken over again. Fry until deep golden brown and cooked through, about 3 minutes longer. Using same spoons, transfer chicken to large rack set on baking sheet.
  • Reheat oil to 350°F. Repeat frying with remaining 4 pieces of chicken. Serve chicken warm or at room temperature within 2 hours, or chill up to 1 day and serve cold.

DEVILED CHICKEN



Deviled Chicken image

A spiced whole chicken is roasted and reveals that it has a dark side. Purple potatoes, which crinkle as they cook, and red baby beets complete the look of the dish and add earthy flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Number Of Ingredients 9

2 teaspoons paprika
1/2 teaspoon cayenne
1 teaspoon dried thyme
1 teaspoon dried oregano
Coarse salt and freshly ground black pepper
1 whole chicken (4 pounds), giblets, neck, and excess fat removed from cavity, rinsed and patted dry
2 tablespoons extra-virgin olive oil
1 1/2 pounds purple potatoes, halved if large
2 bunches red baby beets (1 1/4 pounds), trimmed

Steps:

  • Preheat oven to 450 degrees. Combine the spices, 2 teaspoons salt, and 1/2 teaspoon pepper. Let chicken stand at room temperature 30 minutes. Tuck wing tips under body. Brush chicken with 1 tablespoon oil, and rub all over with spice mixture. Transfer to a rimmed baking sheet fitted with a wire rack or a roasting pan with a rack. Cross chicken legs, tie ends together with kitchen twine.
  • Roast chicken, basting occasionally with pan juices, until skin is crisp and an instant-read thermometer inserted into thickest part of thigh (avoiding bone) registers 165 degrees, about 1 hour.
  • Meanwhile, fill a medium saucepan with water. Add beets and salt to taste. Bring to a boil. Reduce heat, and simmer until beets are tender, 16 to 18 minutes. Drain beets. When beets are cool enough to handle, remove skins.
  • Toss potatoes with remaining tablespoon oil, and season with salt and pepper. Spread in a single layer on rimmed baking sheet. Transfer potatoes to oven during the last 20 minutes of chicken's cooking. Bake until tender, about 20 minutes.
  • Transfer chicken, potatoes, and beets to a platter; drizzle with pan juices. Let stand 10 minutes before serving.

DEVILED CHICKEN



Deviled Chicken image

My mum has made this for years - I think it comes from a Family Circle box of recipes on individual cards that she has had for as long as I can remember. I love it as it reminds me of home!

Provided by Sarah Klass

Categories     Chicken

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 14

3 lbs chicken pieces, skin on
2 tablespoons oil
1 large onion, chopped
2 garlic cloves, crushed
1 teaspoon oil, extra
2 tablespoons lemon juice
1 tablespoon grated fresh lemon rind
1 cup tomato sauce
1 tablespoon brown sugar
1 teaspoon dry mustard
1 teaspoon curry powder
2 tablespoons vinegar
1 teaspoon soy sauce
salt, pepper

Steps:

  • Cook chicken in hot oil until golden, then remove from heat, drain and place in casserole or baking dish.
  • Cook onion and garlic in extra oil until transparent, add lemon juice, lemon rind, tomato sauce, brown sugar, mustard, curry powder, vinegar, soy sauce, salt and pepper.
  • Cover and bring to boil, then remove from heat and pour over chicken pieces.
  • Bake, covered in a moderate oven 1 to 1 and a quarter hours or until chicken is tender.

Nutrition Facts : Calories 576, Fat 39.6, SaturatedFat 10, Cholesterol 155.2, Sodium 553, Carbohydrate 13.7, Fiber 2, Sugar 7.9, Protein 40.2

DEVILED CHICKEN



Deviled Chicken image

Tender chicken in a kicky sauce. You may even want to double the sauce ingredients and serve poured over rice, noodles, or potatoes.

Provided by ElaineAnn

Categories     Chicken

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 12

1 chicken, cut into serving pieces
salt and pepper
2 tablespoons oil
4 tablespoons flour
1 (10 ounce) can beef broth
1/2 cup water
1 tablespoon vinegar
1 tablespoon brown sugar
1 tablespoon mustard
1 tablespoon ketchup
1 tablespoon Worcestershire sauce
1 teaspoon chili powder

Steps:

  • Salt and pepper chicken and brown in oil.
  • Remove chicken.
  • Whisk flour with drippings in pan. Cook and stir for 2 minutes; add remaining ingredients and mix well.
  • Bring to a boil, then reduce to simmer.
  • Return chicken to pan and spoon sauce over.
  • Cover and simmer for 45 minutes.

Nutrition Facts : Calories 620.5, Fat 42.5, SaturatedFat 11, Cholesterol 173.2, Sodium 843.6, Carbohydrate 11.7, Fiber 0.6, Sugar 4.8, Protein 45.7

DEVILED CHICKEN



Deviled Chicken image

It's an extremely spicy recipe great with fried rice or just with bread.

Provided by chamwith

Time 1h

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Add chili powder and curry powder in to the heated oil and stir until browned
  • Add curry leaves, garlic, ginger and green chilies.
  • Then add the chicken pieces and let the chicken get coated with the spices well.
  • Cover the pan and leave for about 20 mins in low heat the chicken is done
  • Add the onion rings in and fry for about 2-3 mins until the onions are ready.

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ONE-PAN CRISPY DEVILED CHICKEN RECIPE - HOME CHEF
one-pan-crispy-deviled-chicken-recipe-home-chef image
If using sirloin steaks, follow same instruction as chicken in Steps 1. In Step 2, place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add steaks to hot pan and sear until lightly browned, 2-3 minutes. Transfer …
From homechef.com


BAKED DEVIL'S CHICKEN | RECIPE - RACHAEL RAY SHOW
baked-devils-chicken-recipe-rachael-ray-show image
Preparation. For the citrus slaw, whisk together lemon juice, honey and olive oil in a shallow serving bowl. Season with salt and pepper to taste. To the serving bowl, add cabbage, fennel, radishes, onion and citrus …
From rachaelrayshow.com


DEVILED SLASHED CHICKEN RECIPE WITH CHEESY TWICE BAKED …
Season chicken with salt, pepper and granulated onion. Rub the paste into and evenly over chicken and roast on a parchment-lined baking sheet for 25 minutes or so to 170˚F to 175˚F. Top with chopped celery tops, parsley and scallions. Serve with celery and carrot sticks.
From rachaelrayshow.com


DEVILED CHICKEN - HEARTLANDCOOKING.COM
Preheat the oven to 400 degrees F. Step 2. Grease an 11x17-inch baking dish. Step 3. In a large bowl, combine the butter, vinegar, mustard, paprika, and pepper. Step 4. Spread the butter mixture over the chicken thighs and place them in the prepared baking dish. Step 5.
From heartlandcooking.com


DEVILED CHICKEN RECIPE: HOW TO MAKE IT
Preheat oven to 375°. Place chicken in a 15x10x1-in. baking pan. In a small bowl, combine remaining ingredients. Pour over chicken. Bake, uncovered, 50-60 minutes or until a thermometer reads 170°-175°, basting occasionally with pan juices.
From stage.tasteofhome.com


BEST DEVILED CHICKEN FRANCESE RECIPES - FOOD NETWORK …
2019-09-13 Step 5. Char the bread over gas burner or under broiler. Rub charred bread with halved garlic, drizzle with EVOO, sprinkle with flaky sea salt and cut bread into chunks. Step 6. Add the chicken back to sauce and heat the meat through, 3 to 4 minutes, turning occasionally. Add the sliced lemons and coat with sauce.
From foodnetwork.ca


MEXICAN DEVILED CHICKEN | POLLO A LA DIABLA
2018-10-18 1 cup chicken broth. sea salt to taste. 1-2 tablespoons fresh lime juice juice of ½ lime. Instructions. Heat the oil in a Dutch Oven or heavy pot, over medium-high heat. Add the onions and sauté until soft; about 5 to 7 minutes. Remove the onions from the pot and add the chicken to the pot; brown on all sides.
From themountainkitchen.com


BEST DEVILED CHICKEN THIGHS RECIPES | FOOD NETWORK CANADA
2016-04-07 Combine the butter and garlic in a large microwave-safe bowl. Cover with plastic wrap and microwave to melt the butter, about 1 minute. Whisk in the Dijon and 1/4 teaspoon of the cayenne. In another large bowl, combine the breadcrumbs, Parmesan, chives, paprika and the remaining 1/4 teaspoon cayenne. Step 3. Sprinkle the chicken thighs with 1/2 ...
From foodnetwork.ca


DEVILED CHICKEN - THE MIDNIGHT BAKER
2017-02-22 Preheat the oven to 425 degrees. Sprinkle the chicken with salt and pepper. In a baking dish large enough to hold the chicken in one layer, melt the butter, and add the olive oil. Add the chicken legs, and turn them in the butter mixture until well coated. Place the chicken, skin side down, in the oven. Bake for 25 minutes.
From bakeatmidnite.com


GRILLED DEVILED CHICKEN (POULET A LA MOUTARDE) - DAVID LEBOVITZ
2015-08-18 2. In a small bowl, whisk the white wine and mustard together. Slowly drizzle the butter and olive oil into the mustard mixture, whisking constantly. Add the thyme, cayenne and scallions. Set aside. 3. Toss the chicken thighs in a bowl with a …
From davidlebovitz.com


DINNER TONIGHT: DEVILED CHICKEN MENU | MYRECIPES
55+ Easy Dinner Recipes for Busy Weeknights Everybody understands the stuggle of getting dinner on the table after a long day. If you're looking for a simple recipe to simplify your weeknight, you've come to the right place--easy dinners are our specialty. For an easy supper that you can depend on, we picked out some of our tried-and-true ...
From myrecipes.com


DEVILED CHICKEN | THE ENGLISH KITCHEN
2013-04-01 Preheat the oven to 200*C/400*F/ gas mark 6. Arrange the chicken pieces in a single layer on a nonstick baking sheet, brushing them with any extra marinade. Bake in the heated oven for 35 to 40 minutes, until crisp, deeply golden, sticky and the chicken is cooked through. (The juices should run clear if pricked with a fork.)
From theenglishkitchen.co


DEVILED CHICKEN DRUMSTICKS RECIPE - RECIPEZAZZ.COM
Recipe Categories . Course. Appetizers (3073)
From recipezazz.com


CHICKEN DEVEL (SRI LANKAN DEVILLED CHICKEN) | AUTHENTIC SRI LANKAN …
Season the chicken with salt and pepper and let sit for 10 minutes. In a pot add the chicken and fill with enough water just to cover the meat. Bring to a boil and let boil until the water is almost completely evaporated. Then add the butter, curry powder, …
From cookingtoentertain.com


DEVILED CHICKEN RECIPE | GULZAR HUSSAIN | MASALA TV
Each and every recipe by rida aftab in urdu and english is available on masala tv. Rida Aftab is known for her expertise cooking skills and tremendous knowledge for different foods. She entered the media industry in 2005 with a renowned show “Pak Raha Hai Kya” and currently being the part of Masala TV family. People love her as a cooking expert just because recipes by Rida …
From masala.tv


DEVILED CHICKEN RECIPE - EASY CHICKEN RECIPES
Combine dijon with lemon juice and paprika. Separately, combine bread crumbs and spices.
From easychickenrecipes.com


DEVILED CHICKEN RECIPE | MYRECIPES
Combine mustard and red pepper in a small bowl; brush over chicken. Place bread in food processor; pulse 10 times or until crumbs measure 1 cup.
From myrecipes.com


DEVILED CHICKEN SPREAD RECIPES ALL YOU NEED IS FOOD
Steps: In a large bowl, combine the butter, vinegar, mustard, paprika and pepper. Spread over chicken thighs. Place in a greased 11x7-in. baking dish.
From stevehacks.com


DEVILED CHICKEN WINGS RECIPE - RECIPES BY CARINA
2017-09-24 Place the chicken wings on a baking sheet topped with a rack in a single layer and bake in a 200C | 400F oven for 40-50 mins or until cooked through and well browned. When the wings are just about ready make the sauce by pouring the hot sauce, honey, and butter into a small saucepan. Heat over medium heat, stirring occasionally until melted.
From recipesbycarina.com


BAG 'N SEASON® DEVILED CHICKEN | MCCORMICK
1 Preheat oven to 350°F. Place opened Cooking Bag in 13x9-inch baking pan or dish. Mix Seasoning Mix, vinegar, Worcestershire sauce, pepper and mustard in bag. 2 Place chicken in bag; coat evenly with seasoning mixture. Arrange chicken in single layer in bag. Close bag loosely with nylon tie.
From mccormick.com


EASY DEVILED CHICKEN RECIPE - RESTLESS CHIPOTLE
2020-08-06 Preheat the oven to 375F. Grease a baking sheet and set aside. Remove the chicken from the buttermilk mixture and pat dry. Place the chicken in the casserole dish. Mix the mustard, vinegar, honey, paprika, salt, and chipotle and brush over the chicken, coating it well. Place the chicken in the pan.
From restlesschipotle.com


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