Set a colander inside a pot or casserole dish for draining.
Place a few paper towels in the bottom of a 9x13 baking pan.
Preheat the oven to 200 degrees.
Mix the flour and Virginia Heat in a bowl, and beat eggs in a separate bowl.
Add oil to a deep skillet or pot on the stove top. (Skillet/pot should be at least 3- ½ inches deep and filled with ¾ inch oil.) Deep fryer can also be used. Once ready to cook, turn on stove top to medium heat.
Make sure chicken is completely thawed.
Dip each piece of chicken into the egg, then in the flour mix, then place into the heated oil cooking about 4-5 pieces of chicken at a time.
When chicken is golden brown, flip and continue cooking until the other side is golden brown.
Remove the chicken and place in the colander to allow excess oil to drip off for about a minute or so.
Begin cooking the second batch of chicken.
In the meantime, place the cooked batch of chicken in the paper towel covered baking dish into the oven to keep warm.
Once the second batch of chicken is cooked, repeat the above steps.
*For milder flavor, skip the Virginia Heat and flavor with Chicken Bistro or Fresh Catch.