“It's a yummy breaded zesty chicken that the entire family will love! I suggest serving it over mashed potatoes.” - by Amber
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- 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.
Nutrition
Amount Per Serving (4 total)
- Calories
- 345 cal
- 17%
- Fat
- 14.8 g
- 23%
- Carbs
- 20.9 g
- 7%
Based on a 2,000 calorie diet
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