Deviled chicken was one of my mom's standbys. Skin-on, bone-in chicken parts were smeared with Dijon-style mustard and broiled. It made for delicious skin, but the meat didn't have much flavor.
My modern-day makeover gets rid of the skin. To keep the chicken moist and flavorful, I soak it in a combination of yogurt and mustard, mixing Indian methods with French seasoning. Then I coat it in panko bread crumbs and add a spritz of nonstick cooking oil spray. After baking, the chicken pieces get a brief trip under the broiler to brown the crumbs.
You can use boneless, skinless chicken breast or skinless, bone-in chicken legs and thighs. I've got two kids who can't agree, so I make a few pieces of all three.
There's enough mustard in the marinade to be interesting but not overpowering. If you like your chicken mustardy, double the amount called for here. The same applies to the cayenne pepper.
The chicken pieces need to be refrigerated in the marinade for 8 to 12 hours.