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Prep Time: 720 Minutes Cook Time: 40 Minutes |
Ready In: 760 Minutes Servings: 4 |
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Fried chicken with a Mexican flair. I got this when I lived in California. It makes gooood chicken. Ingredients:
1 broiler-fryer chicken (cut-up or 4 lg chicken breasts) |
1 (8 ounce) carton sour cream |
1/4 cup milk |
1 (4 ounce) can diced green chili peppers |
2 tablespoons fresh cilantro |
2 tablespoons lime juice |
1 garlic clove (or 1/2 tsp garlic powder) |
1 teaspoon ground cumin |
3/4 teaspoon salt |
1/4 teaspoon black pepper |
1 cup all-purpose flour |
lime wedge (optional) |
Directions:
1. In a bowl combine sour cream, milk, chili peppers, cilantro, lime juice, garlic, cumin, salt, and black pepper.
2. Place chicken pieces in a bag and set in a shallow dish.
3. Pour sour cream mixture over chicken, seal bag.
4. Refrigerate overnight, turn bag occasionally.
5. Place flour in a shallow dish.
6. Remove chicken from sour cream mixture shaking off excess.
7. Discard remaining sour cream mixture.
8. Add chicken pieces to flour mixture, a few at a time, turning to coat.
9. Add oil to a 12-inch heavy skillet to a depth of 1/4 to 1/2 inch.
10. Heat over medium high heat until hot (350F) Reduce heat.
11. 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.
12. Drain on paper towel.
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