Everything About World Cuisines

Fried chicken has long been a staple of America. If you want to change things up a bit at home, next time try this Green Chile Fried Chicken butter. Whether for a family dinner in winter or a summer picnic, this fried chicken is sure to get rave reviews from family and friends. You can also make this recipe healthier by removing the skin from the chicken pieces if desired. GREEN CHILE CHICKEN FRIED BUTTERMILK 1 / 4 cup buttermilk lowfat milk 1 carton (8-oz) sour cream 1 can (4 ounces) diced green peppers 2 tablespoons chopped fresh cilantro Chile 2 tablespoons juice lemon juice 1 clove garlic, minced 3 / 4 teaspoon ground cumin 1 / 2 teaspoon salt 1 / 4 teaspoon black pepper 1 broiler-fryer (2 1 / 2 to 3 pounds), sliced 3 / 4 cup flour Any use canola oil for frying Place chicken pieces in a large plastic bag and secure zip-top bag in a shallow pan. In a bowl combine the milk, sour cream, chile peppers, cilantro, lemon juice, garlic, cumin, salt and pepper. Pour over chicken, seal bag and marinate in the refrigerator overnight or all day. Clear the bag occasionally. Place the flour in a pie plate. Remove chicken from sour cream mixture and roll in flour to coat well. Discard the marinade of sour cream! In a 12-inch heavy skillet add canola oil to about 1 / 2 inch deep. Heat over medium-high heat until oil is hot. Reduce the heat and carefully add the chicken pieces in hot oil. Cook uncovered, over medium heat until chicken juices run clear, probably 40-45 minutes. Turn occasionally during frying to brown all sides. Drain on a baking tray lined with paper towels. Use as a garnish lemon wedges, if desired. Enjoy!