Mexican Fried Chicken

Ingredients

• 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
• 4 oz green chili peppers, diced
• 1 cup flour

Directions

1. In a bowl combine sour cream, milk, chili peppers, cilantro, lime juice, garlic, cumin, salt, and black pepper
2. Cut chicken breasts in half. Place chicken pieces in a bag and set in a shallow dish.
3. Pour sour cream mixture over chicken, seal bag. Refrigerate overnight, turn bag occasionally.
4. Place flour in a shallow dish.
5. 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.
6. 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.
7. 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.
8. Drain on paper towel.