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.more
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.
tablespoons yellow mustard
tablespoons mayonnaise (see note)
tablespoons hot sauce (see note)
tablespoon lemon juice
garlic cloves, minced
teaspoon minced fresh thyme
tablespoon plus ¼ teaspoon pepper
boneless, skinless chicken breasts (about 1½ pounds)
slices hearty white sandwich bread, torn into pieces
tablespoons unsalted butter, melted
1. MARINATE CHICKEN Adjust oven rack to upper-middle position and heat oven to 450 degrees. Combine mustard, mayonnaise, hot sauce, lemon juice, garlic, thyme, 1 teaspoon salt, and 1 tablespoon pepper in large bowl. Add chicken and toss until coated. Refrigerate, covered, 30 minutes or up to 3 hours. 2. COAT AND BAKE Pulse bread, butter, 1/4 teaspoon salt, and 1/4 teaspoon pepper in food processor until coarsely ground. Remove chicken from bowl and transfer to wire rack set inside rimmed baking sheet. Sprinkle buttered bread crumbs evenly over top and sides of chicken, pressing gently to adhere. Bake until crumbs are golden brown and chicken registers 160 degrees, 20 to 25 minutes. Serve. The Devil You Know While one of these ingredients is incendiary on its own, together they create the kick that gives this chicken its name. PUNGENT Plain old yellow mustard gives a tangy foundation. PIQUANT A splash of hot sauce adds a punch of heat.