Mexican Fried Chicken
Great variety and tastes great too.
1/4 cup low fat milk (1%)
8 oz sour cream, fat free
1 tsp cumin
1/4 tsp black pepper
3/4 tsp salt
4 breasts, bone and skin removed chicken breast
1 fl oz lime juice (2 tbsp)
2 sprigs cilantro
1 clove garlic
1 cup flour
4 oz green chili peppers, diced
In a bowl combine sour cream, milk, chili peppers, cilantro, lime juice, garlic, cumin, salt, and black pepper
Cut chicken breasts in half. 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 shaking off excess. 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". Heat over medium high heat until hot, about 350° F (175° C). Reduce heat.
Carefully add chicken to the skillet. Cook uncovered, over medium heat about 40 minutes or until chicken is no longer pink (170° F (75° C) for breast)), turning occasionally to brown evenly.
Drain on paper towel.
in 1 serving of Mexican Fried Chicken.
, 34% carbs, 58% protein.
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