Cook chicken tenders in a skillet with olive oil at medium heat until brown on the outside, and cooked through.

While chicken is cooking, mix 1/2 of the bottle of Frank’s Red Hot Sauce and the brown sugar in a separate pot. Heat on low heat, stirring occasionally. Save the remainder of the bottle for next time!

When chicken tenders are done cooking, transfer them to a cutting board and cut them up into smaller pieces. You don’t have to do this step if you don’t want to, but I find they soak up the sauce better this way. I also cut the chicken AFTER it has been cooked, as I like that “shredded” texture they get.

Serve chicken with ranch or blue cheese dressing and garnish with celery slices.