Cut chicken into 1/2 x 2 inch strips. For the honey mustard sauce, blend honey and mustard in a small bowl and set aside.
Mix flour, salt and pepper in a shallow bowl. Dip chicken in milk. Roll in flour mixture to coat well. Place chicken on waxed paper.
Pour 1/4 inch of oil into a large heavy skillet. Heat over medium-high heat to 350 degrees F or until a cube of white bread dropped in the oil browns evenly in one minute.
Divide chicken into batches. Place chicken in an even layer in hot oil. Fry, turning once, for about three minutes on each side or until golden brown and crisp. Drain on paper towels. Serve with sauce.
A cooking hint: place the flour mixture in a Ziploc or resealable bag. Dip chicken fingers into the milk, then place in bag; shake all the chicken strips at once to coat.
Ingredients:
Ingredients for honey mustard sauce:
