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Deviled Chicken I

Deviled Chicken I


"I adapted this recipe off TV many years ago. It is a family favorite."
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1 h 15 m servings 286 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 286 kcal
  • 14%
  • Fat:
  • 22.5 g
  • 35%
  • Carbs:
  • 0.7g
  • < 1%
  • Protein:
  • 19.6 g
  • 39%
  • Cholesterol:
  • 91 mg
  • 30%
  • Sodium:
  • 433 mg
  • 17%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Dip chicken pieces into 1/4 cup melted butter and place in a 9x13 inch baking dish.
  3. Bake at 350 degrees F (175 degrees C) for 30 minutes.
  4. In a medium bowl combine remaining 1/4 cup melted butter with paprika, salt, mustard, chili powder, cayenne pepper water; mix together and pour mixture over chicken.
  5. Bake at 350 degrees F (175 degrees C) for another 30 minutes.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 20
  1. 22 Ratings

Most helpful positive review

Simple and tasty.

Most helpful critical review

Does anyone have a recipe that can utilize a half-baked chicken? I got halfway into this recipe and then realized the spices DO NOT mix at all, so you're left with a gloppy, clumped-up mess that...

Most helpful
Most positive
Least positive

Simple and tasty.

I thought this recipe was great! This one is a keeper!

This recipe sounds very flavorful, but is suprisingly bland. If you use 1/2tsp Hungarian paprika in place of the cayenne pepper, you will get superb results! (I also like to use boneless/skinles...

I was lookin for a change from the same old boring chicken. My family loved this, including my four year old. I cooked it in a roster instead of the oven and it turned out great!!!!

My husband who is a very picky eater loved it. And it is so easy I put it in the oven while I feed my 4 mo old. Dinner was served 30 minutes later.

I fed this to my husband and his friends and weeks later they are still raving about how incredible this was!

Easy!! Not as much flavor as I would have hoped for but it was still moist and juicy. Would definately make again, maybe with just chicken breasts and a bit more cayenne pepper to spice it up.

This is a keeper for life. I did add some of College Inn Culinary broth white wine & herb to the remaining butter, the pour it over the chicken and cook for 30 mins.

Excellent, quick and easy recipe that everyone I've made it for enjoys! Goes great with Balsamic Glazed Carrots, also available on

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