Devilled Chicken

Devilled Chicken

Tim Elkington

Pictures by Tim Elkington

This is a simple way to spice up left-over chicken. It is not a hot dish. Serves 2.


  • 4 cooked chicken pieces - best with thighs, I think. Skin removed if you wish

  • 50 gm. Coleman's dry mustard powder

  • Tomato ketchup; 6-7 squirts of a Squeeezy Ketchup bottle

  • 1-2 tsp. Worcestershire sauce

  • 1/2 tsp. salt


  1. Make a few cuts in the chicken.

  2. Make a smooth paste with the mustard powder, tomato ketchup and Worcestershire sauce.

  3. Cover chicken thickly with the paste.

  4. Heat oven to approximately 400 F, 204 C.

  5. Heat 1/8" cooking oil or fat in smallest pan possible, to economise on oil.

  6. Add chicken and cook for 12-15 minutes, till well browned and hot through.

  7. Turn halfway through - with care so as not to lose the coating.

  8. Serve hot.


  • Frying is an alternative method, but smelly!

  • You can use chicken wings - tips used to make stock and the rest of the wing cut into it's two bits. You can use Soya sauce, instead of Worcestershire sauce. Paste is as thin as made-mustard. Just toss the chicken bits and paste together in a bowl, to coat well. Cook till well charred. A feast for two or a snack/finger food for four! Cost, only 1.30 (2003)!

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