Deviled Chicken Recipe

by Joseph Yacino | Apr 30, 2024 | Recipes

Spicy, Buttery, and Irresistibly Crispy – A Classic with a Kick!

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If you’re looking for a show-stopping chicken dish that’s packed with bold flavor and golden crunch, this Deviled Chicken is it. The name comes from the “deviled” spicy seasoning blend that gives the bird a fiery, savory edge — think mustard, Worcestershire, and a touch of heat.

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This recipe transforms simple butterflied chickens (or poussins/squab) into a gourmet main course perfect for weeknight dinners, weekend gatherings, or special occasions. The crispy bread topping soaks up all the delicious juices and buttery spices while the chicken stays juicy and tender.

INGREDIENTS

1 cup (2 sticks) butter

1 tsp Dijon mustard

A dash of Tabasco sauce or a pinch of cayenne pepper

1 tbsp Worcestershire sauce

Salt and freshly ground pepper

4 poussins or squab chickens, butterflied and beaten flat

½ small loaf of bread, crust removed, broken into small pieces

METHOD

Take two-thirds of the butter and allow it to soften, then mix in the mustard, Tabasco or cayenne pepper, Worcestershire sauce, and some salt and pepper. Rub this mixture thoroughly over the poussins. Lay them in a large baking dish and cover with the bread pieces. Dot the remaining butter over the bread pieces.

Roast in a preheated oven at 350°F for 40 minutes. If the bread pieces start to burn, cover the dish with foil.

Deviled Chicken Recipe

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