Ingredients Weight Measure
Chicken tenderloins 1 oz. 60 ea.
Eggs 4 ea.
TABASCO® brand Original Red Sauce 4 Tbsp.
Water 4 Tbsp.
Sugarcane, skewers, 5" 60 ea.
Salt 6 Tbsp.
Black pepper 6 Tbsp.
Cayenne pepper 2 Tbsp.
Oil 1 gal.


Ingredients Weight Measure
Butter 6 Tbsp.
Cane syrup 3 oz.
TABASCO® brand Chipotle Pepper Sauce 6 Tbsp.
Water 8 Tbsp.
TABASCO® Pepper Jelly


  1. Marinate the chicken tenderloins in mixture of eggs, water and TABASCO® Original Red Sauce for 30 minutes.
  2. Cut skewers from meat of the sugarcane stick.
  3. Skewer the tenderloins on the cane sticks in and out crochet fashion.
  4. Mix together the flour, salt, black pepper, and cayenne pepper.
  5. Bread the chicken kabobs in the seasoned flour mixture and deep-fry at 360┬░F until golden brown and crispy.
  6. Drain on paper towel.
  7. For the Sauce, mix ingredients in a skillet and simmer for 3-4 minutes. Set chicken skewers to side to keep warm.
  8. Glaze tenderloins with sauce and serve.

Yield: 12 servings