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Breaded Picante Chicken

Amber

"It's a yummy breaded zesty chicken that the entire family will love! I suggest serving it over mashed potatoes."
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Ingredients

1 h 15 m servings 345 cals
Original recipe yields 4 servings

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Directions

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  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.

Footnotes

  • 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.

Nutrition Facts


Per Serving: 345 calories; 14.8 g fat; 20.9 g carbohydrates; 30.4 g protein; 72 mg cholesterol; 1106 mg sodium. Full nutrition

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Reviews

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This seemed like an odd combo to me at first but it worked. As much as I love mashed potatoes I think this served over rice makes more sense. I personally like the potatoes and if making for mys...