Begin by cutting the boneless, skinless chicken breasts into strips, about 1/2 inch thick.
In a mixing bowl, combine the gluten-free seasoned coating mix, garlic powder, salt, black pepper, cayenne pepper, and paprika.
In another bowl, whisk together the milk and egg until fully combined.
Take each chicken strip and first dip it into the milk and egg mixture, then coat it in the seasoned mix.
In a separate bowl, mix together the Sriracha hot sauce, Tabasco sauce, honey, and melted butter.
In a large frying pan, heat enough olive oil to cover the bottom over medium-high heat.
Carefully place the chicken strips into the hot oil and cook for about 4-5 minutes on each side until golden brown and cooked through.
Once cooked, drizzle the chicken fingers with the spicy sauce and sprinkle with fresh parsley.
