1 pound chicken breast or tenderloins
1/2 cup buffalo sauce (Franks's RedHot)
1 tablespoon butter or ghee
Fill a pot with water, add the chicken, and bring it to a boil.
Reduce the heat to medium low, cover the pot, and simmer for 10 minutes or until the chicken reaches an internal temperature of 165 F.
Shred the chicken and mix in the buffalo sauce and butter.