Cut chicken tenderloin into small, bite-size pieces
Season chicken with 1/2 tsp salt and 1/2 tsp peppercorn medley, and toss to make sure it's evenly seasoned.
Melt butter in a pan over medium-high heat (I prefer cooking in a cast iron skillet) until it begins to turn a slight brown.
Place chicken pieces in hot butter/skillet and let cook for about one minute, until the undersides turn a beautiful golden brown.
Flip the pieces over and continue cooking for another minute or two, until the inside is cooked. (Don't feel like you have to flip one at a time. Just grab your fish turner or spatula, and flip a bunch at once)
Once chicken has cooked through, remove from skillet and place chicken in serving bowl/plate and sprinkle with remaining kosher salt.
Let rest for a minute or two to allow the juices to really soak in!