DEVILED CHICKEN
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
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.
EASY DEVILED CHICKEN
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
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
WHOLE CHICKEN SLOW COOKER RECIPE
Makes great, spicy, juicy chicken with little work. Get a chicken with a pop-up timer if you can.
Provided by bhbitts
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 12h10m
Yield 8
Number Of Ingredients 9
Steps:
- Mix salt, paprika, cayenne pepper, onion powder, thyme, white pepper, garlic powder, and black pepper together in a small bowl.
- Rub seasoning mixture over the entire chicken to evenly season. Put rubbed chicken into a large resealable plastic bag; refrigerate 8 hours to overnight.
- Remove chicken from bag and cook in slow cooker on Low until no longer pink at the bone and the juices run clear, 4 to 8 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 229.6 calories, Carbohydrate 1.2 g, Cholesterol 102.5 mg, Fat 12.8 g, Fiber 0.5 g, Protein 25.9 g, SaturatedFat 3.6 g, Sodium 1239 mg, Sugar 0.2 g
SLOW-COOKER MAKE-AHEAD CHICKEN
Juicy, cooked chicken is the start to so many favorite meals, from cold chicken salad to warming bowls of chicken noodle soup. That's why we adore this recipe. Its seasoning is neutral enough to go with most any dish and, parceled out in bags in the freezer, it's a dinnertime game changer. With two easy methods, it's easy to make this recipe just about any time. Start it while you're prepping dinner on a Tuesday night, and it'll be done cooking and cool enough to put away by the time dinner's over. Or, go the slow-cooker method, and you can run out the door to do errands, pick up kids or dare we say it-just relax-while your chicken is cooking away! With bags of already cooked chicken parceled out in your fridge, there's no cold that can't be soothed or sandwich that can't be filled.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 3h45m
Yield 8
Number Of Ingredients 5
Steps:
- Spray 4- to 5-quart slow cooker with cooking spray. In large bowl, mix oil, salt, garlic powder and ground red pepper. Add chicken; turn to coat.
- Add chicken to slow cooker; pour 1/4 cup water over chicken. Cover and cook on Low heat setting 3 1/2 to 4 1/2 hours or until chicken is tender and easy to shred.
- Transfer chicken to cutting board; cool slightly. Shred chicken, then toss with 1/2 cup of the cooking liquid. Discard remaining liquid.
- To Freeze: Divide chicken into 2 portions (about 2 cups each). Place each portion in freezer container or resealable freezer plastic bag. Label with date. Cover and refrigerate until completely cooled, at least 1 hour. Transfer to freezer; freeze up to 3 months. Thaw in refrigerator overnight or until completely thawed. Use in recipes calling for cooked chicken.
- To Make in Oven: Heat oven to 425°F. Place rack in large rimmed sheet pan. Spray rack and pan with cooking spray. In large bowl, mix oil, salt, garlic powder and ground red pepper. Add chicken; turn to coat. Place in single layer on rack in pan. Roast 33 to 38 minutes or until meat thermometer inserted in center of largest thigh reads 180°F and meat is tender enough to shred. Remove from oven; let rest until cool enough to handle, about 15 minutes. Shred chicken with 2 forks. Toss shredded chicken in pan liquid to coat.
Nutrition Facts : Calories 210, Carbohydrate 0 g, Cholesterol 135 mg, Fat 1 1/2, Fiber 0 g, Protein 29 g, SaturatedFat 2 1/2 g, ServingSize About 1/2 Cup, Sodium 550 mg, Sugar 0 g, TransFat 0 g
DEVILED CHICKEN CROCK POT
Make and share this Deviled Chicken Crock Pot recipe from Food.com.
Provided by Lorac
Categories Chicken Breast
Time 8h10m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Place chicken in slow cooker.
- Combine all remaining ingredients and pour over chicken.
- Cook for 4 to 6 hours on high or 6 to 8 hours on low.
- To freeze: Prepare and cook recipe as directed. Allow to cool and freeze in a freezer bag or container.
- To serve: Reheat in the microwave.
Nutrition Facts : Calories 584.2, Fat 15.3, SaturatedFat 5.6, Cholesterol 233.7, Sodium 1207, Carbohydrate 36.8, Fiber 0.8, Sugar 35, Protein 73.5
DEVILED CHICKEN RECIPE
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
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 THIGHS
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
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.
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