2 Chicken Breasts, cut into strips
3 T Smokey Mountain Cheddar
1 Egg, beaten
C rice flour
Oil for frying
Season the chicken with 1 T spice. Mix 2 T spice with the flour. Dip chicken in eggs and then dredge in seasoned flour. Shake off excess.
Heat oil in large, wide pan until hot (about 325°). Fry chicken in batches. Drain on paper towels and serve with a little extra spice sprinkled on top.