Total Time
12hrs 40mins
Prep 12 hrs
Cook 40 mins

Fried chicken with a Mexican flair. I got this when I lived in California. It makes gooood chicken.

Ingredients Nutrition


  1. In a bowl combine sour cream, milk, chili peppers, cilantro, lime juice, garlic, cumin, salt, and black pepper.
  2. Place chicken pieces in a bag and set in a shallow dish.
  3. Pour sour cream mixture over chicken, seal bag.
  4. Refrigerate overnight, turn bag occasionally.
  5. Place flour in a shallow dish.
  6. Remove chicken from sour cream mixture shaking off excess.
  7. Discard remaining sour cream mixture.
  8. Add chicken pieces to flour mixture, a few at a time, turning to coat.
  9. Add oil to a 12-inch heavy skillet to a depth of 1/4 to 1/2 inch.
  10. Heat over medium high heat until hot (350F) Reduce heat.
  11. Carefully add chicken to the skillet. Cook uncovered, over medium heat about 40 minutes or until chicken is no longer pink (170 F for breast, 180F for thighs and drumsticks), turning occasionally to brown evenly.
  12. Drain on paper towel.
Most Helpful

Very good flavor. I would try double dipping next time, to make a thicker, crispier crust.

stonecoldcrazy August 08, 2009

DH just loved this! I thought it was really good. He loves fried chicken. You can really taste the marinated ingredients in this dish. Mine came out on the darker side. Maybe I cooked it on a higher temperature, I don't know but it sure came out juicy and crispy. Thanks for posting.

teresas August 27, 2008

I made this for dinner tonight. Last night my husband kept saying "What is the white stuff in that bag?" I don't know what to really say about it except that only at times could you really taste the marinade. I think that frying this kind of over powers the taste. I'm wondering if baking this would be more tasty. I might try this again but in the oven or by grilling it.

seal angel July 22, 2008