GREEN CHILE 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
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.