1lbchicken tenders, you could also use thighs if you prefer
1/2cFranks hot sauce
1head butter lettuce, washed and pulled into “cups”
4tbsp.ranch, I prefer Primal Kitchens
2ozblue cheese, crumbled
Salt and pepper
Season the chicken with salt and pepper on both sides.
Sear the chicken on medium high heat in some avocado oil and ghee. (I used about 1 tablespoon each.) Cook the chicken until completely cooked through, about 6 minutes per side until golden brown on each side.
Lower the heat and pour over the hot sauce. It is going to bubble up a bit so be careful! Bring back up the heat to medium high and reduce the sauce until it becomes a thick glaze and completely coats the chicken. The liquid will all be evaporated when it is done- this should take about 5 mins.
Place the lettuce cups on a tray/plate. If the leaves are small I like to put 2 on top of each other. Place one chicken strip on top of the lettuce cup, drizzle with some ranch and top with a few crumbles of blue cheese. Enjoy!