Deviled Chicken

From Cook's Country | February/March 2010

Why this recipe works:

Recipes we tested for Deviled Chicken contained a laundry list of spices, mustards, peppers, and other fiery ingredients. And they all had disappointing results. After much testing, we found the perfect combination and proportion of plain yellow mustard, freshly ground black pepper, and hot… read more

Recipes we tested for Deviled Chicken contained a laundry list of spices, mustards, peppers, and other fiery ingredients. And they all had disappointing results. After much testing, we found the perfect combination and proportion of plain yellow mustard, freshly ground black pepper, and hot sauce. For speedy marinating and cooking of our Deviled Chicken—and a neutral backdrop for the fiery spicing—we used boneless chicken breasts. The broiler burned the crust, but baking the chicken left the bottom of the chicken breasts soggy. The solution: We spread crumbs on the tops and sides of the chicken, then baked the breasts.

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Serves 4

Freshly ground pepper tastes substantially better than preground in this recipe. Use a mild hot sauce, such as the test kitchen favorite, Frank’s RedHot. Reduced-fat mayonnaise is fine here, but don't use the nonfat variety, which can have off flavors.

Ingredients

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