Deviled Chicken Thighs

Submitted by Paul Vincent

Deviled Chicken Thighs


  • 3 Tbsp. coarse-grained mustard
  • 1 Tbsp. all-purpose flour
  • 1 Tbsp. honey
  • 2 tsp. cider vinegar
  • 4 skinless chicken thighs
  • 1/2 cup plain dry breadcrumbs
  • 1/2 tsp. dried thyme
  • 1/4 tsp. cayenne pepper
  • 2 Tbsp. vegetable oil
  • Fresh parsley for garnish


  • In a bowl, combine mustard, flour, honey and vinegar; brush on thighs. On a plate, combine bread crumbs, thyme, cayenne pepper; roll chicken in mixture to coat. In a large, non-stick skillet, heat oil over medium heat. Add chicken. Cook for about 6 minutes per side, turning once, until well-browned and cooked through. Transfer to plates and sprinkle with parsley.