Spicy Fried Chicken Thighs with Papads and Hot Sausage Stuffing

Total Time:
40 min
25 min
15 min

6 servings

  • For the stuffing:
  • 6 ounces hot sausage meat
  • 3 Papads (spicy Indian bean wafers)
  • 1 large egg
  • 1/4 cup dry bread crumbs
  • Pinch grated nutmeg
  • Salt
  • Pepper
  • 6 chicken thighs, boned
  • Flour for dredging, seasoned with salt and pepper
  • Cayenne to taste
  • Salt
  • Freshly ground pepper
  • Vegetable oil for deep frying
  • 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

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