Name: Deviled Chicken
Total time: 1 h 15 min
Ingredients: 3 tablespoons yellow mustard; 2 tablespoons mayonnaise (see note); 1 1/2 tablespoons hot sauce (see note); 1 tablespoon lemon juice; 3 garlic cloves , minced; 1/2 teaspoon minced fresh thyme; 1 1/4 teaspoons salt; 1 tablespoon plus 1/4 teaspoon pepper; 4 boneless, skinless chicken breasts (about 1 1/2 pounds); 2 slices hearty white sandwich bread , torn into pieces; 2 tablespoons unsalted butter , melted

Why This Recipe Works

Recipes we tested for Deviled Chicken contained a laundry list of spices, mustards, peppers, and other fiery ingredients. And they all had disappointing results. After much testing, we found the perfect combination and proportion of plain yellow mustard, freshly ground black pepper, and hot sauce. For speedy marinating and cooking of our Deviled Chicken—and a neutral backdrop for the fiery spicing—we used boneless chicken breasts. The broiler burned the crust, but baking the chicken left the bottom of the chicken breasts soggy. The solution: We spread crumbs on the tops and sides of the chicken, then baked the breasts.

Before You Begin

Freshly ground pepper tastes substantially better than preground in this recipe. Use a mild hot sauce, such as the test kitchen favorite, Frank’s RedHot. Reduced-fat mayonnaise is fine here, but don't use the nonfat variety, which can have off flavors.

Instructions

MARINATE CHICKEN Adjust oven rack to upper-middle position and heat oven to 450 degrees. Combine mustard, mayonnaise, hot sauce, lemon juice, garlic, thyme, 1 teaspoon salt, and 1 tablespoon pepper in large bowl. Add chicken and toss until coated. Refrigerate, covered, 30 minutes or up to 3 hours.

COAT AND BAKE Pulse bread, butter, 1/4 teaspoon salt, and 1/4 teaspoon pepper in food processor until coarsely ground. Remove chicken from bowl and transfer to wire rack set inside rimmed baking sheet. Sprinkle buttered bread crumbs evenly over top and sides of chicken, pressing gently to adhere. Bake until crumbs are golden brown and chicken registers 160 degrees, 20 to 25 minutes. Serve.