Spicy Fried Chicken Thighs with Papads and Hot Sausage Stuffing

1. 1

   Make the stuffing: set a skillet over moderately high heat and heat until hot.

2. 2

   Add sausage, crumbled, and cook, stirring occasionally, for 5 minutes, or until golden brown.

3. 3

   Transfer to a plate lined with paper towel and let drain.

4. 4

   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.

5. 5

   Let cool for 2 minutes and crumble until they resemble oatmeal.

6. 6

   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.

7. 7

   Smooth out the skin of each thigh and create a pocket.

8. 8

   Stuff each thigh between skin and meat with Papad mixture.

9. 9

   Dredge thighs in seasoned flour, shaking off excess.

10. 10

    Season with cayenne, salt and pepper.

11. 11

    In a deep fryer or heavy skillet, heat oil to 370 degrees.

12. 12

    Add thighs and cook, turning occasionally for 8 to 10 minutes, or until golden brown and cooked through.

13. 13

    Transfer to a plate lined with paper towels to drain.

14. 14

    Suggested drink: Scharffenberger Blanc de Blancs, 1989

* Per serving · 4 servings · Values may vary.