2 boneless skinless chicken thighs, diced
2 tablespoons O'Henry's Southern Pecan Coffee, ground
2 tablespoons brown sugar
2 tablespoons of flaxseed
1/4 teaspoon of cayenne pepper
1/4 teaspoon of allspice
salt to taste
2 tablespoons of water
4 tablespoons of oil
In a small bowl, add eggs and water. Mix with fork and set aside for egg dip. In another small bowl, add coffee, cayenne, brown sugar, salt, allspice, and flaxseed. Add your diced chicken to the coffee mixture first, then to the egg, then back to the coffee. Once you have done this in a hot skillet with oil, cook chicken for 3-4 minutes until crispy and brown. Serve with creamy rice or favorite veggies.
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