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Spicy Devil's Chicken

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Skin may be removed from the chicken prior to cooking, if desired.

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  • 4 ServingsServings


  • 8 bone-in chicken thighs
  • 2 tablespoon olive oil, plus more for drizzling
  • 3 tablespoon Gold's Mustard with Horseradish
  • 1/4 teaspoon dried tarragon
  • 1/4 teaspoon hot sauce, or to taste
  • 2/3 cup finely crushed canned french-fried onions
  • 1/3 cup panko bread crumbs


Preheat broiler and brush chicken pieces with half the oil. Sprinkle with salt and pepper. Place chicken skin-side down in a broiler-safe baking dish and broil 15 minutes, basting occasionally with the pan drippings. Flip chicken pieces and broil another 10 minutes.
Preheat oven to 400°
Remove chicken from broiler and drain any remaining fat from the pan.
Beat together remaining oil, mustard, tarragon, and hot sauce in a small bowl. Mix together fried onions and panko crumbs in another small bowl. Brush mustard mixture over skin-side of chicken and pat on a thick coating of the crumbs. Drizzle lightly with olive oil and return to top third of the oven for 10 minutes.
Serve with mashed potatoes and asparagus.