By marinating this chicken overnight is it moist and spicy. The corn flakes give it a nice crunch without having to fry the chicken.
8 oz sour cream
1/4 cup milk
1 4-oz can diced green chile peppers
2 tblspn snipped fresh cilantro
2 tblspn lime juice
1 clove garlic, minced
3/4 tsp ground cumin
1/2 tsp salt
1/4 tsp ground black pepper
2 1/2-3 lbs chicken legs and breasts, skin removed
4 cups corn flakes, crushed
Combine all ingredients except chicken and corn flakes. Place chicken in a large ziploc bag and cover with sour cream mixture. Seal bag and place in a shallow baking dish. Refrigerate overnight; turn bag occasionally.
Place corn flakes in a shallow dish. Add chicken pieces to corn flakes, a few at a time, turning to coat. Discard sour cream mixture and left over corn flakes.
Bake uncovered at 350 for about 60 minutes.
1/4 cup milk
1 4-oz can diced green chile peppers
2 tblspn snipped fresh cilantro
2 tblspn lime juice
1 clove garlic, minced
3/4 tsp ground cumin
1/2 tsp salt
1/4 tsp ground black pepper
2 1/2-3 lbs chicken legs and breasts, skin removed
4 cups corn flakes, crushed
Combine all ingredients except chicken and corn flakes. Place chicken in a large ziploc bag and cover with sour cream mixture. Seal bag and place in a shallow baking dish. Refrigerate overnight; turn bag occasionally.
Place corn flakes in a shallow dish. Add chicken pieces to corn flakes, a few at a time, turning to coat. Discard sour cream mixture and left over corn flakes.
Bake uncovered at 350 for about 60 minutes.
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