Deviled Chicken

Prep Time5 minutes Cook Time20 minutes Marinate1 hour

Total Time1 hour 25 minutes Servings6


  • 1 cup buttermilk
  • Few drops of Louisiana hot sauce
  • 2 pounds chicken about 3/4 pound per person if using bone in chicken
  • 1 tablespoon dijon mustard
  • 1 tablespoon vinegar
  • 1 tablespoon honey
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon chipotle powder optional
  • 1 cup breadcrumbs soft and fresh
  • 3 tablespoons butter melted


  • Add the hot sauce to the buttermilk and stir to blend.
  • Marinate the chicken in the buttermilk for one hour.
  • Preheat the oven to 375F.
  • Grease a baking sheet and set aside.
  • Remove the chicken from the buttermilk mixture and pat dry.
  • Place the chicken in the casserole dish.
  • Mix the mustard, vinegar, honey, paprika, salt, and chipotle and brush over the chicken, coating it well.
  • Place the chicken in the pan.
  • Cover with the crumbs.
  • Drizzle with the butter.
  • Bake at 375F for 20 minutes (for boneless breasts, it make be longer for other cuts) or until the meat registers 160F on an instant read thermometer.
  • Let stand for about 5 minutes before serving. During this time the temperature will continue to rise to 165F.

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