Breaded Picante Chicken

Buttermilk-soaked chicken gets a seasoned-flour coating before being fried. Simmering the fried chicken briefly with picante sauce is the finishing touch on this zesty dinner idea.

• Preparation Time: 30 mins
• Cooking Time: 25 mins
• Total Time: 55 mins
• Calories: 346 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 2

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

Step 3

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

Step 4

Heat oil in a saucepan over medium heat.

Step 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.

Step 6

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