If this dish is going to take the devil's name, shouldn't it have the firepower to match?
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 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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