Recipe courtesy of David Rosengarten
Save Recipe Print
Total:
40 min
Prep:
25 min
Cook:
15 min
Yield:
6 servings

Ingredients

Directions

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 oatmeal. In a bowl, combine sausage, Papads, egg, bread crumbs, nutmeg, salt and pepper and work together to form a slightly wet mass that holds its shape. 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 to drain.

Suggested drink: Scharffenberger Blanc de Blancs, 1989

Best of Food Network 6 Videos

Get the recipe

Giant Chocolate Lava Cake 00:36

Create this cake's lava center by burying ice cream bars in the batter.

IDEAS YOU'LL LOVE

Teriyaki Chicken Thighs

Recipe courtesy of Ellie Krieger

Deviled Chicken Thighs

Recipe courtesy of Food Network Kitchen

Maple-Mustard Chicken Thighs

Recipe courtesy of Ellie Krieger

Rigatoni with Chicken Thighs

Recipe courtesy of Ree Drummond

Fried Chicken

Recipe courtesy of Jason Severs

Fried Chicken

Recipe courtesy of Alton Brown

Chicken Fried Steak

Recipe courtesy of Alton Brown

Chicken Fried Steak with Gravy

Recipe courtesy of Ree Drummond

Lemon and Herb Marinated Grilled Chicken Thighs

Recipe courtesy of Anne Burrell

Browse Reviews By Keyword