After cutting chicken, tenderize by poking with a fork. Place in a large resealable bag, add nut milk, salt, and hot sauce. thoroughly coat the chicken. Refrigerate for at least 1 hour. When ready Preheat oven to 400 degrees. Place al the coating ingredients with the exception of the olive oil into a clean large resealable bag and shake. Coat the chicken, and place them on a cooling rack. Place a baking rack or crisping rack inside of a rimmed cookie sheet and set aside. Heat a large skillet with olive oil on med-high heat. When hot add chicken, do this in increments of 2-3. Pan fry 45 seconds on each side, or until the coating sets, remove promptly and place on a clean cooling rack for about 5 minutes.