Extra Crispy Gluten-free Fried Chicken (Mock Pop-Eyes)

Serves 2-4 people as a main dish

4 boneless skinless chicken breasts, cut into strips (if previously frozen, must be completely defrosted before cooking)
3 cups gluten-free corn flakes, crushed
2 cups Jules Gluten-free flour
2 eggs
1 cup milk
Louisiana style hot sauce to taste
Salt and pepper to taste
Crisco

Whisk eggs, milk, and hot sauce in a bowl until frothy. In a separate bowl, combine crushed corn flakes, flour, salt, and pepper.

Heat Crisco in large frying pan. You'll want about an inch of melted Crisco in the bottom. When oil is hot (it'll have a slight shimmer), drop a pinch of corn flake mixture in to test it. If it sizzles instantly, you're ready to start.

Dip a chicken strip in egg mixture to throughly coat. Then dip it in the corn flakes mixture and throughly coat. Dip in egg mixture again, followed by the corn flake mixture. You'll have 2 coats of each. Then place strip in the pan. Repeat with other strips and space evenly in oil. Flip strips. Remove with tongs and allow to cool on paper towels once they're golden brown. Repeat with other chicken strips.
Enjoy once they're no longer burning hot.

*IMPORTANT*
Do not put more than 5 to 6 strips in at a time.  You want your oil to stay hot. Too many chicken pieces will cool the oil, causing your chicken to cook more slowly, ending up soggy with grease.

These freeze perfectly to be reheated in the oven later.