Ingredients: 

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.