Deviled Chicken Recipe

1916 Deviled Chicken

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You may have figured out I love taking really old recipes and revising them.  This was something I started doing when I had the restaurant and since then it has turned into a passion.  Hell, I even revise my own recipes over and over!  So, when my Aunt, my Mother-in-Law, and my Mom started giving me really old cookbooks it was like nirvana.  This recipe is one from a 1916 Fredericksburg, TX parent-teacher association book that sounded like it had a lot of potential.  I like deviled eggs, so why not deviled chicken.  I revised it for my tastes, but the concept is the same. 

PREP: 15 minutesCOOK: 30 minutesYIELD: 6 servings

Ingredients:

  • 1 cup butter (2 sticks) melted
  • ½ teaspoon paprika
  • 1 teaspoon salt
  • 2 teaspoons yellow mustard
  • ½ teaspoon chili powder
  1. Pre-Heat Oven to 350 degrees
  2. You can use chicken breast or chicken thighs for this recipe. (Note: I cut the breast into smaller pieces to decrease the baking time.  If you use thighs or larger pieces the cooking time may need to increase.
  3. Dip the chicken in the melted butter and place in a baking dish.  
  4. Cover and bake for 15 minutes.
  5. While baking, mix the remainder of the butter with the additional ingredients.
  6. Remove the chicken after the 15 minutes, uncover, and spread the butter sauce over the chicken.
  7. Recover and bake for an additional 15 minutes or until chicken reaches an internal temperature of 160 degrees. 

Serve over rice!  

Enjoy!

Maurie Kay

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