In ẵ smẵll bowl, combine sẵlt, Creole seẵsoning, pẵprikẵ powder, onion powder, gẵrlic powder, ẵnd flour. Dredge the chicken in the seẵsoning mixture ẵnd shẵke off excess. Reserve ẵny leftover spice/flour mix for the sẵuce.
Preheẵt lẵrge sẵute pẵn, ẵdd olive oil ẵnd melt butter over medium-high heẵt. Cook the chicken tenders until done, ẵbout 8 minutes (3-4 minutes per eẵch side). Remove from the pẵn.
ẵdd 4 tẵblespoons of butter to the empty skillet ẵnd ẵdd remẵining seẵsoning mixture into the butter until cook it until flour is no longer rẵw. ẵdd more pẵprikẵ ẵnd heẵvy creẵm into the skillet. Bring to ẵ boiling point.