Rosemary Garlic Popped Sorghum Chicken

5 C. Rosemary Garlic Popped Sorghum         
1/2 C. Flour 
1 tsp. Salt                                 
1 tsp. Pepper 
1 C. Olive oil 
2 Eggs                        
4 Chicken thighs   

1. Pulse Popped Sorghum in a food processor or blender and place in a shallow dish

2. Add salt and pepper to flour in a shallow dish

3. dredge chicken in flour

4. beat eggs in a shallow dish

5. dip floured chicken in beaten eggs

6. coat chicken in ground Popped Sorghum

7. heat oil in a frying pan

8. once oil is heated to approximately 350 degrees place chicken in the hot oil for 3-4 minutes each side or until the chicken reaches an internal temperature of 165 degrees,


Pairs well with spaghetti squash and sauce, as well as a green salad.

Older Post Newer Post