- 4 skinless, boneless chicken breasts, cut into cubes
- 1 cup buttermilk
- 1/2 cup self-rising flour, or as needed
- 1/4 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
- 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.
04/24/2018
recipepes.com
Breaded Picante Chicken, recipe
PT15M
PT1H
5
455 calories
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