Spicy Fried Chicken Thighs with Papads And Hot Sausage Stuf

Ready in 1 hour

Top-ranked recipe named "Spicy Fried Chicken Thighs with Papads And Hot Sausage Stuf"

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Try this Spicy Fried Chicken Thighs with Papads And Hot Sausage Stuf recipe, or contribute your own. "Spicy" and "Taste4" are two tags used to describe Spicy Fried Chicken Thighs with Papads And Hot Sausage Stuf.


Ingredients

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1 pinch nutmeg; Grated
Vegetable oil; for deep frying
Salt
Black Pepper; freshly ground
Flour; for dredging; seasoned with pepper
Cayenne; to taste
FOR THE CHICKEN
Pepper
1 lg Egg
Salt
FOR THE STUFFING
3 Papads; (spicy Indian bean wafers)
6 oz sausage meat; Hot
1/4 c Dry bread crumbs
6 Chicken thighs; boned

Original recipe makes 1

Servings  

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

Calories Per Serving: 1033 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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