Mexican Fried Chicken

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.