Ingredients Weight Measure
Salt 2/3 cup
Sugar 2/3 cup
Water 1-1/2 qts.
TABASCO® brand Habanero Sauce 1/4 cup


Ingredients Weight Measure
Chicken, fryers, 3 lbs. ea., cut into 4 or 8 pieces

Chicken Coating

Ingredients Weight Measure
Buttermilk 1 qt.
TABASCO® brand Habanero Sauce 1/4 cup
Flour, seasoned with salt and pepper as needed


Ingredients Weight Measure
Vegetable oil as needed


Ingredients Weight Measure
Potatoes, mashed, fresh as needed
Lavosh (Armenian cracker bread), for garnish as needed
Baby carrots as needed
Green beans as needed


  1. For the Brine, in a medium bowl or plastic gallon bag with secure seal, combine the ingredients in the order given. Place chicken pieces in brine and marinate overnight under refrigeration (minimum marinade time of 4 hours).
  2. For the Chicken Coating, mix buttermilk with TABASCO® Habanero Sauce. Remove chicken from brine and dip in buttermilk–TABASCO® Habanero Sauce mixture. Roll chicken in seasoned flour and fry in vegetable oil (375°F) until done. Note: Internal temperature of chicken should be 165°F.
  3. Remove from oil and drain. Reserve, keeping warm.
  4. For assembly, place mashed potatoes on center of plate. Position chicken pieces on top of potatoes. Garnish with lavosh pieces. Serve with baby carrots and green beans.

Yield: 12 servings