Ingredients:
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
Directions:
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,
9. ENJOY!
Pairs well with spaghetti squash and sauce, as well as a green salad.