Breaded Picante Chicken

4 skinless, boneless chicken breasts, cut into cubes

1 cup buttermilk

½ cup self-rising flour, or as needed

¼ 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

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.