Directions:
- Mix the mustard powder with half the salt, pepper, cayenne and paprika, the curry powder and French mustard and work to a paste.
- Add half the butter and work until smooth.
- Make 4 slits down the length of each chicken leg and spread a little of the devil mixture into each.
- Season the flour with the remaining salt, pepper, cayenne and paprika.
- Use to dust the chicken legs.
- Melt the remaining butter and brush over each leg.
- Place under a preheated hot broiler and broil the joints for 6 minutes, turning to brown on all sides.
- Baste with the pan juices once or twice.
- Serve the chicken legs at once on strips of hot buttered toast.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 517.16 Kcal (2165 kJ) | ||
| Calories from fat | 264.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29.36g | 45% | |
|---|---|---|---|
| Cholesterol | 216.6mg | 72% | |
| Sodium | 887.39mg | 37% | |
| Potassium | 524.6mg | 11% | |
| Total Carbs | 5.57g | 2% | |
| Sugars | 0.15g | 1% | |
| Dietary Fiber | 1.01g | 4% | |
| Protein | 53.55g | 107% | |
| Vitamin C | 0.4mg | 1% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 2.6mg | 14% | |
| Calcium | 45.8mg | 5% | |
| Amount Per 100 g | |||
| Calories | 240.06 Kcal (1005 kJ) | ||
| Calories from fat | 122.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.63g | 45% | |
|---|---|---|---|
| Cholesterol | 100.54mg | 72% | |
| Sodium | 411.92mg | 37% | |
| Potassium | 243.51mg | 11% | |
| Total Carbs | 2.59g | 2% | |
| Sugars | 0.07g | 1% | |
| Dietary Fiber | 0.47g | 4% | |
| Protein | 24.86g | 107% | |
| Vitamin C | 0.2mg | 1% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 1.2mg | 14% | |
| Calcium | 21.3mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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