Fried Chicken Deviled Eggs
If you’re looking to elevate your appetizer game, you’ve landed in the right spot! This recipe combines the creamy richness of classic deviled eggs with the crunchy, savory goodness of crispy fried chicken. Perfect for parties, picnics, or a special family gathering, these Deviled Eggs Topped with Crispy Fried Chicken are sure to impress!
Servings: 6 people
Ingredients
For the Crispy Fried Chicken:
- 2 boneless skinless chicken thighs or breasts
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- * Salt and pepper to taste
- * Vegetable oil for frying
- * Optionally you can use my seasoned flour for the chicken and omit the above
For the Deviled Eggs:
- 6 large eggs
- ¼ cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon yellow mustard
- 1 tablespoon sweet relish juice
- 1 teaspoon apple cider vinegar
- * AP Seasoning
- 1 teaspoon old bay seasoning
- ½ teaspoon smoked paprika
- * Chopped fresh chives or parsley for garnish
Instructions
First things first, let’s get organized and prep.
- Begin by measuring out your ingredients and dicing the chives.
- Clean up the chicken by removing any excess fat.
- Coat the chicken in a few tablespoons of yellow mustard and a hot sauce of your choice
- Seasoning with my all purpose seasoning. (Always feel free to use whatever seasoning you enjoy.)
- Cut the chicken into bite sized pieces (small enough to comfortably fit atop the deviled eggs.)
Boil the eggs
- Cook the Eggs:
- Place the eggs in a saucepan and cover them with cold water. Bring to a boil over medium heat.
- Let Them Sit:
- Once boiling, cover the pan, remove it from heat, and let it sit for 12-14 minutes.
- Cool the Eggs:
- Transfer the eggs to an ice bath for about 5 minutes to cool down and make peeling easier.
- Check in the tips for more detailed instructions on how to perfectly boil an egg.
Deviled Egg Filling
- Prepare the Eggs:
- Peel the cooled eggs and slice them in half lengthwise. Remove the yolks and place them in a mixing bowl.
- Mix the Filling:
- Mash the yolks with mayonnaise, Dijon mustard, apple cider vinegar, salt, pepper, and smoked paprika until smooth. Taste and adjust the seasoning as needed.
- Coat the chicken in seasoned flour and fry at 350 degrees until the chicken is golden brown and crispy. (Internal temp of at least 165 degrees F)
- Once the chicken is done, toss it in your favorite BBQ or Mambo sauce.
Assemble the Deviled Eggs
- Fill the Egg Whites:
- Spoon or pipe the yolk mixture back into the egg whites.
- Top with Chicken:
- Place a piece of crispy fried chicken on top of each deviled egg.
Garnish and Serve
- Finish with Garnish:
- Sprinkle with additional smoked paprika or old bay and garnish with chopped chives or parsley for a fresh touch.
- Serve:
- Arrange the deviled eggs on a platter and watch them disappear!
Notes
Tips for Success
- Store in Fridge: If you’re not using the boiled eggs immediately, store them in the fridge in their shells for up to a week.
- Experiment: Different stovetops may yield slightly different results, so feel free to adjust cooking times to find what works best for you!
HOW TO BOIL THE PERFECT EGG
Instructions Step 1: Choose Your Eggs- Use Older Eggs: Fresh eggs can be harder to peel. If possible, use eggs that are a week or so old.
- Place Eggs in a Pot: Gently place your eggs in a single layer in a saucepan or pot. Avoid stacking them to prevent cracking.
- Cover with Water: Add enough cold water to cover the eggs by about an inch.
- Heat Over Medium-High: Put the pot on the stove and heat over medium-high until the water reaches a rolling boil.
- Turn Off the Heat: Once boiling, cover the pot and remove it from the heat.
- Set a Timer: Let the eggs sit in the hot water for 9-12 minutes, depending on your desired yolk consistency:
- 9 minutes for a slightly softer yolk
- 12 minutes for a fully hard-boiled yolk
- Prepare an Ice Bath: While the eggs are cooking, fill a bowl with ice water.
- Transfer the Eggs: Once the timer goes off, carefully transfer the eggs to the ice bath using a slotted spoon. Let them sit for at least 5 minutes. This stops the cooking process and makes peeling easier.
- Tap and Roll: Gently tap each egg on a hard surface to crack the shell, then roll it lightly to loosen the shell.
- Peel Under Running Water (optional): For easier peeling, you can peel the eggs under running water, which helps remove any stubborn bits of shell.
- Slice and Fill: Slice the eggs in half, remove the yolks, and mix them with your favorite ingredients to create your deviled egg filling!
Nutrition
Calories: 415kcal | Carbohydrates: 19g | Protein: 42g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 258mg | Sodium: 261mg | Potassium: 707mg | Fiber: 1g | Sugar: 2g | Vitamin A: 566IU | Vitamin C: 0.1mg | Calcium: 92mg | Iron: 3mg
