First, I poured some olive oil into a 12-inch skillet and turned my triple burner on medium.



Then--because I'm super lazy and want to wash as few dishes as possible--I lined a cookie sheet with foil and set the wire rack on top. Set aside.



I love my Pampered Chef breading system. I seasoned the bread crumbs with Italian seasoning and crushed red pepper flakes (you can make this mixture your own). I used 2 eggs, but don't ask me how much flour or bread crumbs I used. I didn't measure, I just eyeballed it.



Dredge each tender through flour, eggs and breadcrumb mixture. Shake off the excess before you place in the pan.



Fry the chicken tenders for a couple minutes on each side, until they are golden brown. Then, place on wire rack.



Toss them into a 400-degree oven for about 8-10 minutes.



I put a couple of tenders into a Ziploc bag and poured some Frank's Redhot Original sauce in, closed it and tossed them around. You can use any buffalo sauce you'd like (BBQ sauce or a garlic parmesan sauce would work well, too), just be sure to get the tenders good and coated.



Serve with blue cheese and celery or ranch dressing. Done! So good!

Be sure to 'pin' it if you want to try these yummy chicken tenders! Enjoy!