Green Chile Fried Chicken Recipe
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Spice up ordinary fried chicken with green chile peppers, then add hot pepper sauce to increase the heat.
Ingredients
- 1 8-ounce carton dairy sour cream
- 1/4 cup milk
- 1 4-ounce can diced green chile peppers
- 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
- 1 2-1/2- to 3-lb. cut up broiler-fryer chicken, skinned if desired
- 3/4 cup all-purpose flour
- Cooking oil
- Bottled hot pepper sauce (optional)
- Lime wedges (optional)
- In a bowl combine sour cream, milk, chile 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. Discard remaining sour cream mixture. Add chicken pieces to flour, 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 (350 degree F). Reduce heat. Carefully add chicken to the skillet. Cook, uncovered, over medium heat about 40 minutes or until chicken is no longer pink (170 degree F for breasts; 180 degree F for thighs and drumsticks), turning occasionally to brown evenly. Drain on paper towels. If desired, serve with bottled hot pepper sauce and lime wedges. Makes 4 to 6 servings.
- Calories 608, Total Fat 42 g, Saturated Fat 14 g, Monounsaturated Fat 15 g, Polyunsaturated Fat 9 g, Cholesterol 125 mg, Sodium 501 mg, Carbohydrate 22 g, Total Sugar 1 g, Fiber 1 g, Protein 36 g. Daily Values: Vitamin C 25%, Calcium 15%, Iron 15%.
- Percent Daily Values are based on a 2,000 calorie diet
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