Green Chile Fried Chicken

Green Chile Fried Chicken
    18-ounce carton  dairy sour cream
    1/4cup  milk
    14-ounce can  diced green chile peppers
    2tablespoons  snipped fresh cilantro
    2tablespoons  lime juice
    1 clove  garlic, minced
    3/4teaspoon  ground cumin
    1/2teaspoon  salt
    1/4teaspoon  ground black pepper
    12-1/2- to 3-lb.  cut up broiler-fryer chicken, skinned if desired
    3/4cup  all-purpose flour
      Cooking oil
      Bottled hot pepper sauce (optional)
      Lime wedges (optional)
1. 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.
2. 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.
3. 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.

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