- 25 mins
Ingredients
- to the chicken to marinate overnight so each piece is fully infused with Mexican spices.
- 1 1 2 1/2- to 3-pound 3-pound cut-up broiler-fryer chicken, skin removed if desired
- 1 8 1 8 1 8 ounce carton sour cream
- 1 4 1 4 1 4 ounce can diced green chile peppers, undrained
- 1/4 1/4 1/4 cup milk
- 2 2 2 tablespoons snipped fresh cilantro
- 2 2 2 tablespoons lime juice
- 3/4 3/4 3/4 teaspoon ground cumin
- 1/2 1/2 1/2 teaspoon salt
- 1 1 1 clove garlic, minced
- 1/4 1/4 1/4 teaspoon ground black pepper
- 3/4 3/4 3/4 cup all-purpose flour
- Vegetable oil
- Bottled hot pepper sauce (optional)
- Lime wedges (optional)
- 1 1. 1.
- 2 2. 2.
- to chicken from bag; discard marinade. Place flour in a shallow dish. Dip chicken into flour, turning to coat.
- 3 3. 3.
- nd lime wedges.
Preparation
Step 1
1. Place chicken in a resealable plastic bag set in a shallow dish. For marinade, in a medium bowl combine sour cream, chile peppers, milk, cilantro, lime juice, cumin, salt, garlic, and black pepper. Pour marinade over chicken. Seal bag; turn to coat chicken. Marinate in the refrigerator overnight, turning bag occasionally.
2. Remove chicken from bag; discard marinade. Place flour in a shallow dish. Dip chicken into flour, turning to coat.
3. Meanwhile, in a 12-inch heavy skillet heat 1/4 to 1/2 inch of oil over medium-high heat to 350 degrees F. Reduce heat to medium. Carefully add chicken to skillet. Cook about 40 minutes or until chicken is no longer pink (170 degrees F for breasts; 180 degrees F for thighs and drumsticks), turning occasionally to brown evenly. Drain on paper towels. If desired, serve chicken with hot pepper sauce and lime wedges.