I've used 3 good size tenders, I figure they equal one large breast.
Cut your tenders into cubes, approximately 1/2" thick. If you use whole chicken breast, slice them into strips about 1" wide (lengthwise, about 3 per breast), then into 1/2" cubes. Salt and pepper to taste.
Heat a 10" skillet to medium high (6-7 on my electric stove) and add 1 1/2 tsp olive oil.
Add the chicken in a single layer trying to give each piece a little room so they don't steam.
Don't try to move the chicken before it releases from the pan willingly. It will let you know when it's ready to be turned. Cook till just done, approximately 5 minutes and remove from skillet.
The key is- don't over cook the chicken. Remember there will be carry-over cooking once you
take it out of the pan.
Wipe out the skillet with a paper towel.
Add 1 tsp butter and 3 Tblsp of your favorite hot sauce.
Stir the butter and sauce together until well incorporated then let it cook for a couple minutes so it thickens.
Remove skillet from heat, add the chicken back to the pan and stir to thoroughly coat all the pieces.
See how thick that sauce is on the sides of the skillet-yum!
Add to a platter and serve with celery and bleu cheese dressing if desired.
Truly a fun munchie to try for the next football game!