GREEN CHILE FRIED CHICKEN

Better Homes & Gardens - Best of Summer Recipes - - The Best Fried Chicken -

PREP 25 min­utes MAR­I­NATE 8 hours COOK 40 min­utes

1 2¹∕2- to 3- lb. cut- up broiler-fryer

chicken, skinned if de­sired

1 8- oz. car­ton sour cream

1 4- oz. can diced green chile

pep­pers, undrained

¹∕4 cup milk

2 Tbsp. snipped fresh cilantro

2 Tbsp. lime juice

³∕4 tsp. ground cumin

1 clove gar­lic, minced

¹∕2 tsp. salt

¹∕4 tsp. ground black pep­per

³∕4 cup all- pur­pose flour

Snipped fresh cilantro (op­tional)

Lime wedges (op­tional)

Hot pep­per sauce (op­tional)

1. Place chicken in a re­seal­able plas­tic bag set in a shal­low dish. For mari­nade, in a small bowl com­bine sour cream, chile pep­pers, milk, 2 Tbsp. cilantro, lime juice, cumin, gar­lic, salt, and black pep­per. Pour mari­nade over chicken. Seal bag; turn to coat chicken. Mar­i­nate in the re­frig­er­a­tor for 8 to 24 hours, turn­ing bag oc­ca­sion­ally.

2. Drain chicken, dis­card­ing mari­nade. Place flour in a shal­low dish. Dip chicken in flour, turn­ing to coat.

3. Mean­while, in a 12- inch heavy skil­let heat 1/4 to 1/2 inch veg­etable oil over medium- high heat to 350°F. Re­duce heat to medium. Care­fully add chicken to skil­let. Cook about 40 min­utes or un­til chicken is done ( 170° F for breasts; at least 175° F for thighs and drum­sticks), turn­ing oc­ca­sion­ally to brown evenly. Drain on pa­per tow­els. 4. If de­sired, sprin­kle chicken with ad­di­tional cilantro and serve with lime wedges and hot pep­per sauce. Makes 4 serv­ings.

per serv­ing 608 cal, 42 g fat ( 14 g sat. fat), 125 mg chol, 501 mg sodium, 22 g carb, 1 g fiber, 1 g sug­ars, 36 g pro.

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