Spicy Fried Chicken Thighs With Papads And Hot Sausage St
Spicy Fried Chicken Sausage
Last updated 6/12/2012 12:59:19 AM. Recipe ID 22259. Report a problem with this recipe.
Title: Spicy fried chicken thighs with papads and hot sausage st
Yield: 4 Servings
6 oz Hot sausage meat
3 Papads (spicy Indian bean
1 lg Egg
1/4 c Dry bread crumbs
pn Grated nutmeg
6 Chicken thighs, boned
Flour for dredging, seasoned
With salt and pepper
Cayenne to taste
Freshly ground pepper
Vegetable oil for deep
Make the stuffing: set a skillet over moderately high heat and heat
until hot. Add sausage, crumbled, and cook, stirring occasionally,
for 5 minutes, or until golden brown. Transfer to a plate lined with
paper towel and let drain.
Over an open flame or in a hot, dry skillet set over moderately high
heat, toast the Papads for 1 minute, or until crisp and lightly
browned. Let cool for 2 minutes and crumble until they resemble
In a bowl, combine sausage, Papads, egg, bread crumbs, nutmeg, salt
and pepper and work together to form a slightly wet mass that holds
Smooth out the skin of each thigh and create a pocket. Stuff each
thigh between skin and meat with Papad mixture.
Dredge thighs in seasoned flour, shaking off excess. Season with
cayenne, salt and pepper.
In a deep fryer or heavy skillet, heat oil to 370 degrees. Add thighs
and cook, turning occasionally for 8 to 10 minutes, or until golden
brown and cooked through. Transfer to a plate lined with paper towels
Yield: 6 servings
Suggested drink: Scharffenberger Blanc de Blancs, 1989
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