GREEN CHILE FRIED CHICKEN

A CAST-IRON SKILLET IS THE PERFECT TOOL FOR FRYING CHICKEN. ITS HEAVY WEIGHT ENABLES IT TO MAINTAIN AN EVEN TEMPERATURE DURING COOKING, RESULTING IN A CRISPY, GOLDEN BROWN CRUST.

PREP 25 minutes

MARINATE 8 hours

COOK 35 minutes

• 1 2½- to 3-lb. cut-up broiler-fryer chicken, skinned if desired
• 1 8-oz. carton sour cream
• 1 4-oz. can diced green chile peppers, undrained
• ¼ cup milk
• 2 Tbsp. snipped fresh cilantro
• 2 Tbsp. lime juice
• ¾ tsp. ground cumin
• 1 clove garlic, minced
• ½ tsp. salt
• ¼ tsp. black pepper
• ¾ cup all-purpose flour
• Vegetable oil
• Lime wedges (optional)
• Sliced pickled jalapeño peppers (optional)
• Hot pepper sauce (optional)

1. Place chicken in a resealable plastic bag set in a shallow dish. For marinade, in a bowl combine the next nine ingredients (through black pepper). Pour marinade over chicken. Seal bag; turn to coat chicken. Marinate in the refrigerator 8 to 24 hours, turning bag occasionally. Drain chicken; discard marinade.

2. Place flour in a shallow dish. Dip chicken into flour, turning to coat.

3. Meanwhile, in an extra-large heavy skillet heat ¼ to ½ inch oil to 350°F over medium-high heat. Reduce heat to medium. Carefully add chicken to skillet. Cook 35 minutes or until chicken is no longer pink (165°F for breasts; 170°F for thighs and drumsticks), turning occasionally. Remove chicken; drain on paper towels.

4. If desired, serve chicken with lime wedges, pickled jalapeño peppers, and/or hot pepper sauce. MAKES 4 SERVINGS.

PER SERVING 608 cal., 42 g fat (14 g sat. fat), 125 mg chol., 501 mg sodium, 22 g carb., 1 g fiber, 36 g pro.