A Devils Chicken ( Poulet Grillé à la Diable)

In French cuisine it is well known that any meat or poultry that has a mustard and pepper coating followed by breadcrumbs, is called à la Diable, or in simple terms, Devilled. Take a simple hors d’oevres of boiled eggs, the yolk when mixed with something spicy, they then become devilled eggs! Hence anything that has a spicy coating can be called devilled.

I was wanting something different to make using simple chicken thighs. If you can buy them deboned so much the easier, but it simple to remove the bone, all you need is a sharp knife and maybe a bandaid/ plaster or two. And for this dish DO NOT remove the skin ! I know that, we all know that the skin is calorific but when crispy it is the tastiest bit. So don’t remove the skin ! ( and when I want some spicy chicken I will use this mixture on chicken breasts)

I like to make this dish with a combination of Dijon mustard, English mustard powder and some hot chilli powder. You will also need some fine dry breadcrumbs , homemade is best but a bit of a pain really so use shop bought ( non coloured) breadcrumbs, or panko crumbs, but these will have to be smushed some as they tend to be rather chunky. ( do this by putting the crumbs into a polythene bag and rolling with a rolling pin.)

  • Serves about 3
  • heat oven 180 C
  • 6 chicken legs or thighs, deboned
  • 2-3 tablespoons of Dijon mustard
  • 1-2 teaspoons of English mustard powder
  • 1/2 teaspoon chilli powder
  • 2 eggs beaten
  • 4 Oz / 120 grms breadcrumbs
  • 2 Oz butter

Mix together the mustards and chilli powder. Pour the eggs into a shallow dish. Put the breadcrumbs into another dish. Smooth the mustard mixture over the chicken ( it does gets a bit messy), dip into the egg and then the breadcrumbs.

Place the chicken into an ovenproof dish. Dot each bit with a knob of butter and bake for about 30 mins. Put the chicken onto a cooling rack for a few minutes before serving. Can be eaten hot or cold.

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