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Deviled Chicken II

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Chicken pieces browned and coated in cracker crumbs, then braised in a devilish mixture of vinegar, ketchup, and spices.

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 415 kcal
  • 21%
  • Fat:
  • 11.1 g
  • 17%
  • Carbs:
  • 19.7g
  • 6%
  • Protein:
  • 55.5 g
  • 111%
  • Cholesterol:
  • 144 mg
  • 48%
  • Sodium:
  • 439 mg
  • 18%

Based on a 2,000 calorie diet


  1. Heat oil in a large skillet over medium high heat. Brown chicken in oil, then remove from skillet and dip in cracker crumbs to coat; set aside.
  2. To skillet add vinegar, garlic powder, dry mustard, cumin, Worcestershire sauce and ketchup. Stir together and cook until heated through and bubbly, about 7 to 10 minutes. Return chicken to skillet and cook, basting with sauce, for about 10 minutes or until cooked through (no longer pink inside).
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This tasted great; however, next time I will double or even triple the sauce mixture so I will have enough left over to spoon over rice or noodles. Unfortunately, there was no sauce left over after I basted the chicken with it. My five year old loved the chicken when he finally sat down to eat it, but he complained the entire time it was cooking that it "stunk." The end product was very good, however, and I will definitely make it again!

Trazy Nav

Not enough sauce to baste the chicken. I followed the directions carefully and the sauce immediately reduced down in the pan. The crackers on the chicken all fell off while cooking and stuck to the bottom of the pan burning along with the sauce. Nice idea the recipe sounded good but you will definately need to triple or quadruple the sauce recipe.


doubled gravy but still wasn't enough