• Cut up frozen chicken breast into 1" pieces or strips. I find it easier to let them partially thaw, so my hands don't freeze in the process.
• Coat chicken with 1/2 the bottle of Frank's RedHot, and soak for 20 minutes in a baggie. This helps with the defrosting as well.
• Put 1 c. flour each into two regular sized cereal bowls.
• Beat one egg with milk in another small bowl. (You might need another egg, depending on the coverage for each batch. If you run out, just beat another egg with a dash of milk to refill that same bowl.)
• Coat chicken with flour, then egg, then flour again. For next-level hot wings, coat with Frank's RedHot after the second coat of flour.
• Deep fry 6 minutes.

Alterations

• To break up in batches for different levels of hot, cut up the first chicken breast and make that batch low-level hot first.