Breaded Picante Chicken

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"It's a yummy breaded zesty chicken that the entire family will love! I suggest serving it over mashed potatoes."
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1 h 15 m servings 345 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 345 kcal
  • 17%
  • Fat:
  • 14.8 g
  • 23%
  • Carbs:
  • 20.9g
  • 7%
  • Protein:
  • 30.4 g
  • 61%
  • Cholesterol:
  • 72 mg
  • 24%
  • Sodium:
  • 1106 mg
  • 44%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Combine chicken and buttermilk in a bowl. Refrigerate 20 to 30 minutes.
  2. Mix flour, seasoned salt, salt, and black pepper in a bowl.
  3. Drain buttermilk from chicken and softly pat dry with paper towel. Mix chicken in flour mixture until well coated on all sides.
  4. Heat oil in a saucepan over medium heat.
  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. Rinse saucepan and return to medium heat. Stir chicken and picante sauce together in the pan; cook until hot, about 5 minutes.


  • Nutrition Disclaimer:
  • The nutrition data for this recipe includes the full amount of the buttermilk and breading ingredients. The actual amount of the marinade consumed will vary.



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