Lunch: Breaded Picante Chicken

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

This recipe includes superfoods such as:

Chicken Breast

Health benefits of Breaded Picante Chicken

Skinless chicken breast, often heralded for its lean nutritional profile, is undeniably a powerhouse when it comes to protein content. With an impressive 21 grams of protein packed into every 100 grams of the breast, it emerges as a preferred choice for those conscious about their protein intake. Delving deeper into the nutritional matrix of chicken, one can't overlook the copious amounts of vitamin B6 it houses. This particular vitamin plays an indispensable role in our body, especially when discussing Polycystic Ovary Syndrome (PCOS) management.

For individuals grappling with PCOS, the internal hormonal turbulence can be overwhelming, often leading to a spike in testosterone and androgen levels. This is where vitamin B6 comes into the spotlight. Acting as a balancer, vitamin B6 diligently works behind the scenes to keep these hormones in check, ensuring they don't surge beyond desirable levels. It is this equilibrium that becomes paramount for those earnestly looking to curtail the excessive flow of testosterone and androgen. In the broader spectrum of PCOS management, incorporating foods rich in vitamin B6, like chicken breast, can be a strategic move, providing both nutritional sustenance and hormonal balance.

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®), or to taste
salt and ground black pepper to taste
3 tablespoons vegetable oil, or more as needed
1 (16 ounce) jar picante sauce

Instructions

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.

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