Breaded Picante Chicken

1. 1

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

2. 2

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

3. 3

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

4. 4

   Heat oil in a saucepan over medium heat.

5. 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. 6

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

* Per serving · 4 servings · Values may vary.

No additional tips available.