Breaded Picante Chicken - cooking recipe

Ingredients

4 skinless, boneless chicken breasts, cut into cubes
1 cup buttermilk
1/2 cup self-rising flour, or as needed
1/4 teaspoon seasoned salt (such as Season-All(R)), or to taste
salt and ground black pepper to taste
3 tablespoons vegetable oil, or more as needed
1 (16 ounce) jar picante sauce

Preparation

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.