Return to Content

Spicy Chicken Tenders

Yankee Plus Dec 2015


Spicy Chicken Tenders
1 vote, 4.00 avg. rating (79% score)
Print Friendly

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • 12 ounces chicken tenders
  • 1 tablespoon vegetable oil
  • 2 tablespoons butter
  • 2 tablespoons hot sauce


Rinse the tenders and pat dry with paper towels. Heat a large nonstick skillet until hot enough to sizzle a drop of water, and lightly brush with a thin film of vegetable oil. Add the tenders, a few at a time, quickly searing both sides until chicken is cooked through, 2 to 3 minutes per side.

Remove the chicken to a side dish.

Remove the skillet from the heat. Add butter and allow it to melt in the warm skillet. Stir in hot sauce (Tabasco is good) until blended. Add the chicken to the skillet. Place over medium-high heat and stir-fry just until the tenders are coated with the sauce. Transfer to a platter. Serve with moist corn bread, corn on the cob, and baked beans.

Updated Thursday, May 8th, 2003

Special 2 for 1 Holiday Sale

Send a one-year gift subscription of Yankee Magazine for only $17.99 and give a 2nd one-year gift subscription absolutely FREE. Plus, we will send you a FREE 2016 Scenes of New England Calendar (a $9.95 value)! BUY NOW!

Browse Similar Recipes

One Response to Spicy Chicken Tenders

  1. Anonymous December 28, 2004 at 3:19 pm #

    By using a hot pepper flavored oil, you can easily turn this recipe into one of the best ‘tail-gater’ finger foods ever. Just keep the soda pop & beer cold and easy to grab.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111