Ingredients
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1 (8 ounce) carton sour cream
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1/4 cup milk
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1 (4 ounce) can diced green chili peppers
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2 tablespoons fresh cilantro
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2 tablespoons lime juice
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1 teaspoon ground cumin
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3/4 teaspoon salt
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1/4 teaspoon black pepper
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1 cup all-purpose flour
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lime wedge
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1 garlic clove (or 1/2 tsp garlic powder)
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1 broiler-fryer chicken (cut-up or 4 lg chicken breasts)
Instructions
- In a bowl combine sour cream, milk, chili peppers, cilantro, lime juice, garlic, cumin, salt, and black pepper.
- Place chicken pieces in a bag and set in a shallow dish.
- Pour sour cream mixture over chicken, seal bag.
- Refrigerate overnight, turn bag occasionally.
- Place flour in a shallow dish.
- Remove chicken from sour cream mixture shaking off excess.
- Discard remaining sour cream mixture.
- Add chicken pieces to flour mixture, a few at a time, turning to coat.
- Add oil to a 12-inch heavy skillet to a depth of 1/4 to 1/2 inch.
- Heat over medium high heat until hot (350F) Reduce heat.
- Carefully add chicken to the skillet. Cook uncovered, over medium heat about 40 minutes or until chicken is no longer pink (170 F for breast, 180F for thighs and drumsticks), turning occasionally to brown evenly.
- Drain on paper towel.