Fried Chicken Deviled Eggs Recipe

Hard-boil eggs

Place 12 large eggs in a single layer in a pot and cover with cold water by 1 inch. Bring to a gentle boil over medium-high heat. Once boiling, turn off heat, cover, and let sit 10 minutes. Transfer eggs to an ice bath for 10 minutes to stop cooking.

Peel and halve

Peel cooled eggs, slice each in half lengthwise, and remove yolks into a medium bowl. Arrange whites on a platter or tray for assembly.

Make yolk filling

Mash the yolks with a fork until crumbly. Add 1 cup mayonnaise, 2 tbs Dijon mustard, 1 tsp white wine vinegar, 1 tsp hot sauce, 3 tsp salt, 1 tsp black pepper and 1 tsp smoked paprika. Mix until very smooth and creamy; adjust seasoning to taste.

Pipe or spoon filling

Transfer filling to a piping bag or spoon. Pipe or spoon a generous portion of filling back into each egg white half. Refrigerate while preparing the rest so they hold shape.

Marinate chicken

Toss the 1 lb bite-sized chicken pieces with 1 cup buttermilk and 1 tbs hot sauce in a bowl. Cover and refrigerate at least 30 minutes, up to 4 hours.

Prep dredge

In a shallow dish combine 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp paprika, 1/4 tsp cayenne, 1 tsp salt, and 1/2 tsp black pepper. Mix thoroughly.

Dredge chicken

Remove chicken from marinade, letting excess drip off. Dredge pieces in the flour mix, pressing to coat well. Shake off excess and rest on a rack for 5 minutes to set the crust.

Fry chicken

Heat about 1 cup vegetable oil (or enough to reach 1/2-inch depth in a heavy skillet) over medium-high heat to 350°F (if using a thermometer). Fry chicken in batches without crowding until golden brown and cooked through, about 3–4 minutes per side for small pieces. Transfer to a paper-towel-lined plate and keep warm.

Cook bacon

In a medium skillet over medium heat, cook 8 oz diced bacon until most fat is rendered and bacon is browned, about 8–10 minutes. Remove about half the bacon and set aside for texture; leave remaining bacon and fat in pan.

Add onion and reduce

Add 1 finely chopped yellow onion to the bacon fat and sauté until soft and caramelized, about 6–8 minutes. Stir frequently and scrape browned bits.

Caramelize with sugar and vinegar

Stir in 1/4 cup brown sugar and let it melt and begin to caramelize, then add 2 tbs apple cider vinegar and 1 tbs maple syrup. Simmer 2–3 minutes to reduce. If the pan looks dry, add up to 2 tbs water to deglaze.

Finish jam

Return reserved bacon pieces to the pan, season with 1/2 tsp black pepper, and cook another 1–2 minutes until jammy. Remove from heat and let cool slightly before assembly.

Prepare vegetables

In a large bowl combine 3 cups shredded green cabbage, 1 cup shredded red cabbage, and 1 julienned or shredded carrot.

Make dressing and toss

Whisk together 1/4 cup mayonnaise, 1 tbs apple cider vinegar, 1 tsp honey, 1/2 tsp salt, and 1/4 tsp black pepper. Pour over the cabbage mixture and toss until evenly coated. Taste and adjust seasoning. Refrigerate until ready to plate.

Arrange slaw

Spoon a generous tablespoon of slaw onto each serving plate to form a bed (or arrange a communal bed on a platter).

Top with deviled eggs

Place three deviled egg halves per serving (adjust depending on servings) on top of the slaw bed.

Add fried chicken and bacon jam

Place one or two warm fried chicken bites atop each deviled egg half. Spoon a small dollop (about 1–2 tsp) of warm bacon jam over the chicken.

Finish and garnish

Dust each egg lightly with extra smoked paprika and sprinkle with 2 tbs thinly sliced fresh chives across the platter. Serve immediately so chicken remains crisp.