Breaded Picante Chicken recipe

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Ingredients

4 skinless, boneless chicken breasts, cut into cubes
1 cup buttermilk
½ cup self-rising flour, or as needed
¼ teaspoon seasoned salt (such as Season-All®), or to taste
salt and ground black pepper to taste
3 tablespoons vegetable oil, or more as needed
1 (16 ounce) jar picante sauce

Nutrition Info

345.5 calories
carbohydrate: 20.9 g
cholesterol: 71.6 mg
fat: 14.8 g
fiber: 0.8 g
protein: 30.4 g
saturatedFat: 2.9 g
servingSize: -
sodium: 1106.3 mg
sugar: 6.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine chicken and buttermilk in a bowl. Refrigerate 20 to 30 minutes.

  2. Mix flour, seasoned salt, salt, and black pepper in a bowl.

  3. Drain buttermilk from chicken and softly pat dry with paper towel. Mix chicken in flour mixture until well coated on all sides.

  4. Heat oil in a saucepan over medium heat.

  5. Fry chicken in 2 batches in the hot oil until no longer pink in the center and the juices run clear, about 10 minutes per batch, drain on a plate lined with paper towel.

  6. Rinse saucepan and return to medium heat. Stir chicken and picante sauce together in the pan, cook until hot, about 5 minutes.

Recipe Yield

4 servings

Recipe Note

It's a yummy breaded zesty chicken that the entire family will love! I suggest serving it over mashed potatoes.

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