In a large bowl mix together all of the dry ingredients.
In another large bowl whisk the eggs and milk until well combined.
With a sharp knife cut the chicken fillets into equal sized strips. The size is according to preference but it is recommended that it is not too chunky as this can influence the cooking time.
Prepare cooking oil in a large pot or deep fryer. Heat until 180°C. If you do not have a thermometer or a deep fryer test the heat of the oil with a small piece of bread, if it turns light golden brown the oil is ready.
While the oil is heating start preparing the chicken strips.
Dip each chicken strip in the egg mixture, then coat with the seasoned flour mixture then repeat by dipping in the egg mixture and finish with a coat of flour mixture. Each chicken strip will thus be coated twice in the egg and flour mixture. A good tip is to not stack the strips on top of each other as it may become soggy. Rather place next to each other on a large cutting board.
Add some chicken strips to the pot or deep fryer leaving some space between them. (If you add too many at once the oil temperature will cool down to fast resulting in oily strips.) Fry until golden brown on both sides.
Serve warm with a side salad and Confate Hot Pepper Relish as the perfect condiment.