Southwestern Recipes
Green Chile Fried Chicken
Yield: 4 to 6 servings
Ingredients
- 1 (8 ounce) container dairy sour cream
- 1/4 teaspoon black pepper
- 1 (2 to 3 pound) cut up broiler-fryer chicken, skinned if desired
- 1/4 cup milk
- 3/4 cup all-purpose flour
- 8 to 10 Hatch green chiles, roasted, peeled and diced
- Cooking oil
- 2 tablespoons snipped fresh cilantro
- Bottled hot pepper sauce
- 2 tablespoons lime juice
- Lime wedges (optional)
- 1 clove garlic, minced
- 3/4 teaspoon ground cumin
- 1/2 teaspoon salt
Instructions
- In a bowl combined 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 mixture, 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 until hot. Reduce heat.
- Carefully add chicken to the skillet. cook, uncovered, over med. heat for about 40 minutes. Turn occasionally
to brown evenly.
- Can be served with hot pepper sauce and lime wedges.