In a large bowl, stir together the buttermilk and ½ cup of salsa. Place chicken in mixture and cover. Refrigerate for at least 2 and up to 24 hours.
When ready to cook, preheat oven to 350 degrees.
Remove chicken from marinade and wipe off excess moisture.
Place in a 9x13 pan with space between each piece of chicken.
Sprinkle taco seasoning liberally over the top of each piece of chicken. Spoon remaining ½ cup of salsa over the chicken, covering each piece.
Bake for 30 minutes, or until it reaches an internal temperature of 165 degrees.
Let cool for 5 minutes, then shred. Serve with your favorite topping and crispy taco shells, tortillas or as a salad.