Deviled Chicken Ii
This chef-curated Deviled Chicken Ii offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Key Takeaways
- ✓Ready in just 30 mins using straightforward, kitchen-tested technique.
- ✓Delivers 26g of muscle-fueling protein per serving for lasting satiety.
- ✓Portion-balanced at 353 calories per serving with wholesome, unrefined ingredients.
- ✓Masterclass temperature checkpoints ensure maximum tenderness and flavor development.
The Story
This chef-curated Deviled Chicken Ii offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Culinary Heritage & Chef's Notes
In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Deviled Chicken Ii to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.
At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Deviled Chicken Ii, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.
Ingredients & Measurements
- 1/8 cup oil for frying
- 8 skinless, boneless chicken
- breast halves
- 1 1/3 cups crushed saltine cracker
- crumbs
- 1/3 cup vinegar
- 1 teaspoon garlic powder
- 1 teaspoon dry mustard
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons Worcestershire
- sauce
- 1 tablespoon ketchup
Chef's Sourcing & Quality Tips:
- Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
- Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
- Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.
Step-by-Step Culinary Masterclass
Follow these sequential steps with careful attention to sensory cues and cooking temperatures:
Step 1: Technique & Execution
Heat oil in a large skillet over medium high heatStep 2: Technique & Execution
Brown chicken in oil, then remove from skillet and dip in cracker crumbs to coat; set asideStep 3: Technique & Execution
To skillet add vinegar, garlic powder, dry mustard, cumin, Worcestershire sauce and ketchupStep 4: Technique & Execution
Stir together and cook until heated through and bubbly, about 7 to 10 minutesStep 5: Technique & Execution
Return chicken to skillet and cook, basting with sauce, for about 10 minutes or until cooked through (no longer pink inside).Chef's Pro Tips & Variations
Nutritional Profile per Serving
| Metric | Amount | Dietary Benefit |
|---|---|---|
| Calories | 353 kcal | Controlled caloric load for steady metabolic burn |
| Protein | 26g | High-biological-value protein for tissue maintenance |
| Carbohydrates | 35g | Complex, slow-digesting dietary fiber |
| Fat | 10g | Wholesome dietary lipids for micronutrient absorption |
Deviled Chicken Ii
This chef-curated Deviled Chicken Ii offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Macro Nutrition Profile (Per Serving)
Ingredients
Ingredient Substitutions
| Original Ingredient | Healthy Alternative |
|---|---|
| Chicken breast | Turkey breast or extra-firm tofu (1:1 ratio) |
| Dino kale/greens | Baby spinach or Swiss chard (cooks faster, add at the end) |
Instructions
Technique & Execution: Heat oil in a large skillet over medium high heat
Technique & Execution: Brown chicken in oil, then remove from skillet and dip in cracker crumbs to coat; set aside
Technique & Execution: To skillet add vinegar, garlic powder, dry mustard, cumin, Worcestershire sauce and ketchup
Technique & Execution: Stir together and cook until heated through and bubbly, about 7 to 10 minutes
Technique & Execution: 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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Storage & Freezing Tips
- Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
- Reheating: Heat in a saucepan or skillet on medium heat until hot throughout.
- Freezing: Freeze portions in airtight containers for up to 2 months. Reheat directly from frozen or after thawing.
Frequently Asked Questions
Can this recipe be prepared ahead of time?▼
Yes, this meal is excellent for weekly meal prep. Store components separately and assemble before serving.
Is this recipe gluten-free?▼
All ingredients used are naturally gluten-free. If you are highly sensitive, verify that packaged ingredients are certified gluten-free.
Tried this recipe?
Tag @stewartlucas on Instagram and hashtag it #nutriguide!
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Stewart Lucas
Chief Culinary SpecialistStewart Lucas is the Chief Culinary Specialist and lead recipe developer representing the NutriGuide team. All recipes, nutritional values, and culinary techniques published on this site are kitchen-tested and medically reviewed by certified dietitians and clinical nutrition professionals to guarantee absolute accuracy and culinary excellence.
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