Dinner: Mexican Fried Chicken

Great variety and tastes great too.

This recipe includes superfoods such as:

Chicken Breast

Health benefits of Mexican Fried Chicken

Skinless chicken breast, often heralded for its lean nutritional profile, is undeniably a powerhouse when it comes to protein content. With an impressive 21 grams of protein packed into every 100 grams of the breast, it emerges as a preferred choice for those conscious about their protein intake. Delving deeper into the nutritional matrix of chicken, one can't overlook the copious amounts of vitamin B6 it houses. This particular vitamin plays an indispensable role in our body, especially when discussing Polycystic Ovary Syndrome (PCOS) management.

For individuals grappling with PCOS, the internal hormonal turbulence can be overwhelming, often leading to a spike in testosterone and androgen levels. This is where vitamin B6 comes into the spotlight. Acting as a balancer, vitamin B6 diligently works behind the scenes to keep these hormones in check, ensuring they don't surge beyond desirable levels. It is this equilibrium that becomes paramount for those earnestly looking to curtail the excessive flow of testosterone and androgen. In the broader spectrum of PCOS management, incorporating foods rich in vitamin B6, like chicken breast, can be a strategic move, providing both nutritional sustenance and hormonal balance.

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

Instructions

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.

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