1 (8 oz.) carton dairy sour cream
1/4 c. milk
1 (4 oz.) can diced green chile peppers
2 tbsp. snipped fresh cilantro
2 tbsp. lime juice
1 clove garlic, minced
3/4 tsp. ground cumin
1/2 tsp. salt
1/4 tsp. ground black pepper
1 (2 1/2 to 3 lb.) cut up broiler-fryer chicken, skinned if desired
3/4 c. all-purpose flour
cooking oil
bottled hot pepper sauce (optional)
lime wedges (optional)

In a bowl, combine sour cream, milk, chile peppers, cilantro, lime juice, garlic, cumin, salt and black pepper. Place chicken pieces in a bag and set in a shallow dish. Pour sour cream mixture over chicken; seal bag. Refrigerate overnight; turn bag occasionally.

Place flour in a shallow dish. Remove chicken from sour cream mixture. Discard remaining sour cream mixture. Add chicken pieces to flour mixture, a few at a time, turning to coat. Add oil to a 12-inch heavy skillet to a depth of 1/4 to 1/2-inch. Heat over medium-high heat until hot (350°F). Reduce heat. Carefully add chicken to the skillet. Cook, uncovered, over medium heat about 40 minutes or until chicken is no longer pink.