Spicy Fried Chicken Thighs with Papads And Hot Sausage Stuf
Try this Spicy Fried Chicken Thighs with Papads And Hot Sausage Stuf recipe, or contribute your own. "Spicy" and "Taste4" are two of the tags cooks chose for Spicy Fried Chicken Thighs with Papads And Hot Sausage Stuf.
Yield: 1 Ready in 1 hours
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|1 pinchnutmeg; Grated|
|Vegetable oil; for deep frying|
|Black Pepper; freshly ground|
|Flour; for dredging; seasoned with pepper|
|Cayenne; to taste|
|FOR THE CHICKEN|
|FOR THE STUFFING|
|3 Papads; (spicy Indian bean wafers)|
|6 ozsausage meat; Hot|
|1/4 cDry bread crumbs|
|6 Chicken thighs; boned|
Spicy Fried Chicken Thighs with Papads And Hot Sausage Stuf Preparation
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. Yield: 6 servings Suggested drink: Scharffenberger Blanc de Blancs, 1989 Recipe by: TASTE SHOW #TS4924
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