Green Chile Fried Chicken
Spice up ordinary fried chicken with green chile peppers, then add hot pepper sauce to increase the heat.
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Green Chile Fried Chicken
Directions
- 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.
Nutrition Facts (Green Chile Fried Chicken)
- Per serving:
- 608 kcal ,
- 42 g fat
- (14 g sat. fat ,
- 9 g polyunsaturated fat ,
- 15 g monounsaturated fat ),
- 125 mg chol. ,
- 501 mg sodium ,
- 22 g carb. ,
- 1 g fiber ,
- 1 g sugar ,
- 36 g pro.
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Reviews (1)
karensmajor
114 Days Ago
I truly do love this recipe, although I'd prefer using just thighs -- timing is so much simpler when they're all the same cut. But why do recipe creators think I'm going to start this aft er dinner, refrigerate it overnight -- tossing occasionally no less -- and then cook in the morning? Let's get into the real world. I will begin marinating in the morning, toss it occasionally during the day, and then cook it in the evening.