Delmonico's Deviled Chicken

Pat dry the chicken quarters with paper towels to remove excess moisture, which helps achieve crispy skin.

Combine prepared mustard, salt, vinegar, and cayenne in a small bowl, stirring until the spice mixture is smooth and well blended.

Brush the mustard mixture evenly over all surfaces of the chicken pieces, ensuring each piece is well coated on both sides.

Spread the freshly made bread crumbs on a shallow plate or wide dish for dredging.

Roll each coated chicken piece in the bread crumbs, pressing gently so the coating adheres firmly to the mustard layer.

Preheat the oven to 375°F (190°C).

Rub a baking dish or sheet pan with the softened butter, coating the bottom evenly to prevent sticking.

Arrange the breaded chicken pieces skin-side up in the prepared baking dish in a single layer.

Bake in the preheated oven for 35–40 minutes until the coating is golden brown and the internal temperature reaches 165°F (74°C) when measured at the thickest part of the thigh.

Remove from the oven and allow the chicken to rest for 2–3 minutes before serving to retain juices.