Preheat Tourist to medium-high heat and gather ingredients
Add oil to Wok insert
In a large mixing bowl, add flour
Combine spices from ingredient board and add to mixing bowl
Whisk the eggs (by hand) so there is a consistent mixture
Stir the flour and spice so it is evenly mixed
One at a time, dredge the chicken in the flour mixture. This seals in moisture to protect the chicken breast from high temps
Dip both sides of the chicken breast in the egg wash. This provides a sticky surface for the final coating to cling to. Tip: Use one hand for dipping the chicken breast into the liquid, and the other for dipping the breast into the breading.
Transfer the chicken breast back to the flour mix bowl and turn a few times to create a thicker coating. Make sure the flour mix is really clinging to the chicken breast. Repeat steps 7-9 with all of the chicken breast.
Let chicken pieces rest for 5 min so the crust has a chance to dry. Then place breast directly onto Wok insert, evenly spaced.
Let chicken fry for about 7 min.
Flip breasts and fry for an additional 7 min or until done. Test chicken with a meat thermometer (it should reach 165 degrees F in the thickest part of breast)
Remove chicken breast from grill and let drain on paper towels until cooled
Slice and serve!