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Breaded Picante Chicken

Rated as 4.5 out of 5 Stars

"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
Original recipe yields 4 servings


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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.


  • 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 20.9 30.4 72 1106 Full nutrition

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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...

Delicious! Topped with Frank’s Red Hot and blue cheese dressing to dip. As good as it gets