Ingredients
4
4 servings
- •4 skinless, boneless chicken breast halves
- •1 quart buttermilk
- •2 (1.25 ounce) packages taco seasoning mix, divided
- •3 tablespoons olive oil, or more as needed
- •1.5 cups all-purpose flour
Instructions
- Combine chicken, buttermilk, and 1 packet taco seasoning in a resealable plastic bag. Seal and shake, then let marinate in the refrigerator for 8 hours to overnight.
- Heat oil in a large skillet over medium-low heat.
- Mix together flour and remaining packet taco seasoning in a shallow dish or plate. Remove chicken from marinade; discard marinade. Dredge chicken in flour mixture.
- Fry chicken in hot oil on both sides until no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutritional Facts
Per 4 servings
- Calories: 548
- Carbohydrate: 60g
- Fat: 14g
- Fiber: 1g
- Protein: 40g
- Sugar: 15g
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