Recipes and Cooking Green Chile Fried Chicken 3.7 (6) 1 Reviews Spice up ordinary fried chicken with green chile peppers, then add hot pepper sauce to increase the heat. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on July 1, 2003 Print Share Share Tweet Pin Email Photo: Jason Donnelly Prep Time: 25 mins Cook Time: 40 mins Total Time: 65 mins Servings: 4 Jump to Nutrition Facts Ingredients 1 8 ounce carton dairy sour cream ¼ cup milk 1 4 ounce can diced green chile peppers 2 tablespoon snipped fresh cilantro 2 tablespoon lime juice 1 clove garlic, minced ¾ teaspoon ground cumin ½ teaspoon salt ¼ teaspoon ground black pepper 1 2.5-3 pound cut up broiler-fryer chicken, skinned if desired ¾ cup all-purpose flour Cooking oil Bottled hot pepper sauce (optional) Lime wedges (optional) 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. Print Nutrition Facts (per serving) 608 Calories 42g Fat 22g Carbs 36g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 608 % Daily Value * Total Fat 42g 54% Saturated Fat 14g 70% Cholesterol 125mg 42% Sodium 501mg 22% Total Carbohydrate 22g 8% Total Sugars 1g Protein 36g Vitamin C 14.8mg 74% Calcium 151.5mg 12% Iron 2.7mg 15% Potassium 410mg 9% Folate, total 48.4mcg Vitamin B-12 0.5mcg Vitamin B-6 0.5mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.