Recipe courtesy of David Rosengarten

Spicy Fried Chicken Thighs with Papads and Hot Sausage Stuffing

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  • Total: 40 min
  • Prep: 25 min
  • Cook: 15 min
  • Yield: 6 servings
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Ingredients

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

Freshly ground pepper

Vegetable oil for deep frying

Directions

  1. 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.
  2. Suggested drink: Scharffenberger Blanc de Blancs, 1989

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