Chicken and Hot Sauce Brine

Ingredients Weight Measure
White vinegar 2/3 cup
TABASCO® brand Buffalo Style Hot Sauce 3 cups
Kosher salt 2 Tbsp.
Sugar 3 Tbsp.
Chicken breasts, boneless, skinless, cut in 4" strips (1-1/2" thick) 5 lbs.

Seasoned Flour Coating

Ingredients Weight Measure
Eggs, beaten 10 ea.
All-purpose flour 8 cups
Baking soda 1/2 tsp.
Baking powder 2 tsp.
Kosher salt 4 tsp.
Black pepper, ground 1/2 tsp.
Garlic powder 1 Tbsp.
Onion powder 1 tsp.
Old Bay® seasoning 1/2 tsp.
Sesame seeds 1/2 cup
Cornmeal 1/3 cup
Canola oil for frying

Hot, Sweet and Sassy Drizzle Sauce

Ingredients Weight Measure
TABASCO® brand Buffalo Style Hot Sauce 1-1/2 cups
Butter, salted, melted 1/3 cup
Cider vinegar 1/4 cup
Liquid smoke (optional) 1/2 tsp.
Honey 1/2 cup
Lime juice 2 Tbsp.
Orange, zest of, finely minced 1 ea.


  1. To prepare Chicken and Hot Sauce Brine, in a large, nonreactive bowl, blend vinegar, 3 cups TABASCO® Buffalo Style Hot Sauce, salt and sugar together. Stir to dissolve salt and sugar. Add in chicken pieces. Cover and refrigerate at least 4 hours and up to 12 hours.
  2. Whisk eggs together in a large bowl. Set aside.
  3. Place 2 large sheets of parchment paper on your work surface. Preheat oven to 425°F. Line 2 large, doubled-up baking sheets with parchment paper.
  4. In a large (6- to 8-qt.) bowl, blend all dry ingredients for Seasoned Flour Coating.
  5. Drain chicken pieces (discard brine), and dip each first in flour, then in eggs, and then in flour again. Lay each piece out on the parchment paper on the working surface. Repeat until all pieces are coated.
  6. Heat 2, 12-inch skillets over medium high heat. Fill each 1/3 full with canola oil. Heat to 375°F. Place a few pieces of the chicken back in the Seasoned Flour and recoat them, shake off and fry each. Fry a few minutes on each side, until golden brown. Repeat, gently reflouring a few pieces at a time, and use tongs to remove browned pieces to baking sheets.
  7. When all the chicken tenders are done, place in oven for approximately 15 minutes until chicken is cooked through.
  8. Prepare Hot Sweet and Sassy Sauce, whisk all ingredients together.
  9. Serve in baskets. Just before serving, drizzle some Hot, Sweet and Sassy Drizzle Sauce on the chicken, or offer as a dipping sauce on the side.

Yield: 12-15 servings