In a medium bowl, combine flour, seasoned salt, cumin, cornstarch, pepper, paprika, chili powder, and salt. In another bowl combine milk, water, and 1 egg, whisk together. Dredge chicken strips in flour mixture, dip into milk and egg mixture, and then dredge the chicken again in the seasoned flour. Shake off excess flour and deep fry in hot canola oil until golden brown. Drain on paper towels and serve with Red Hot Sauce.
Prepare hot sauce by melting the butter and the hot sauce together over low heat in a pot.