Heat the butter and oil in a large skillet over medium high.
When the butter has completely melted and the oil is hot, add the chicken.
Let cook for 2-3 minutes until a nice black crust forms. Flip the chicken. Cook on the second side. At this point the chicken should be fully cooked. If it is not you can transfer to the oven and cook at 350 for an additional 2-3 minutes.
You may need to cook the chicken in 2 batches. If you overcrowd the pan the chicken will not blacken.
Nutrition: the nutrition facts are for ¼th of this recipe. That is approximately 3 chicken tenderloins.Substitutions: it’s fine to use chicken breasts cut into thin strips instead of pre-cut chicken tenders.To Reheat: warm the chicken in the microwave for a minute or two until they are hot. They heat up quickly, so keep a close watch. Additionally, they can be placed on a baking sheet and put in the oven at 350 degrees for 10 minutes or until hot.To Freeze: flash freeze the chicken strips by placing them on a baking sheet. Freeze for 2 hours or until they are fairly solid. Then place in an airtight container, and they will last for several months. Defrost before reheating.