Directions
- Prepare the Sauce
In a small saucepan over low heat, melt the butter with the mastic (if using).
Add hot sauce, honey, cayenne, and paprika. Stir until fully combined, then reduce heat to very low and keep warm.
- Season & Coat the Chicken
Season chicken with salt and black pepper.
Mix flour with paprika, hot pepper, and baking powder.
Coat chicken lightly in the flour mixture, shaking off any excess.
- Pan Fry the Chicken
Heat 2 tablespoons of vegetable oil in a large sauté pan over medium-high heat.
Add half the chicken tenders and cook until golden and browned, about 2 minutes per side.
Transfer immediately to the warm buffalo sauce and toss to coat.
- Repeat
Add remaining oil to the pan and cook the rest of the chicken the same way.
Toss all cooked chicken in the sauce.
- Optional Oven Finish
Transfer sauced chicken to a rimmed baking sheet and bake in a 375°F (190°C) preheated oven for 5–8 minutes to help the sauce set.
