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.