Recipe: Green Chile Fried Chicken

GREEN CHILE FRIED CHICKEN

FOR THE MARINADE:
1 (8 ounce) carton dairy sour cream
1/4 cup milk
8 to 10 green chiles, roasted, peeled and diced
2 tablespoons snipped fresh cilantro
2 tablespoons lime juice
1 clove garlic, minced
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon ground black pepper
FOR THE CHICKEN:
1 (2 to 3 pound) cut up broiler-fryer chicken, skinned if desired
3/4 cup all-purpose flour
Cooking oil (for frying)
FOR SERVING (OPTIONAL):
Bottled hot pepper sauce
Lime wedges

In a bowl combined 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.

WHEN READY TO COOK:
Place flour in a shallow dish.

Remove chicken from sour cream mixture. 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 one-fourth to one-half inch. Heat over medium high until hot. Reduce heat. Carefully add chicken to the skillet, cook, uncovered, over medium heat for about 40 minutes. Turn occasionally to brown evenly.

If desired, serve with hot pepper sauce and lime wedges.

Makes 4-6 servings
Adapted from source: Better Homes and Gardens