Mix egg and milk with a fork.
Place chicken strips in glass container and cover with egg and milk mixture (can dilute with water).
Put glass container in refrigerator for 2-10 hours
After chicken has thoroughly soaked, put all of the breading mix ingredients in a large ziploc bag.
Place soaked chicken in bag and shake the chicken, coating completely
Flatten contents and place in refrigerator for 2-10 hours.
After chicken strips have chilled, fry breaded chicken strips in coconut oil.
Meanwhile, in small saucepan dissolve xylitol in water over low to medium heat (be careful not to overheat). Stir constantly with a fork until xilitol crystals are dissolved completely and liquid is clear.
Turn off burner and add peanut butter along with optional cilantro. Stir until well blended.
Turn burner off for chicken in skillet.
Drizzle peanut butter sauce over chicken in skillet.
Flip chicken strips over and drizzle other side.
Let sit a few minutes. Serve on skewers for added fun.