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 caloriescarbohydrate: 20.9 gcholesterol: 71.6 mgfat: 14.8 gfiber: 0.8 gprotein: 30.4 gsaturatedFat: 2.9 gservingSize: -sodium: 1106.3 mgsugar: 6.6 gtransFat: : -unsaturatedFat: : -
Directions Breaded Picante Chicken
Directions
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Combine chicken and buttermilk in a bowl. Refrigerate 20 to 30 minutes.
Mix flour, seasoned salt, salt, and black pepper in a bowl.
Drain buttermilk from chicken and softly pat dry with paper towel. Mix chicken in flour mixture until well coated on all sides.
Heat oil in a saucepan over medium heat.
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.
Rinse saucepan and return to medium heat. Stir chicken and picante sauce together in the pan, cook until hot, about 5 minutes.