Chicken Fingers with Honey Mustard

I found this recipe years ago and am now copying it here from our family cookbook binder. Enjoy!

Chicken Fingers with Honey Mustard

4 skinless, boneless chicken breasts                        

1 cup flour                                                               

½ tsp. salt

1/4 tsp pepper

3/4 cup milk

1 cup vegetable oil for frying 

Honey Mustard:

½ cup honey

1/4 cup Dijon mustard

Make honey mustard 1-2 days ahead to let flavors blend by mixing honey and mustard together in a small bowl.  Cut chicken into ½ x 2 inch strips.  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 ¼ inch of oil into a large heavy skillet.  Heat over medium-high heat to 350 degrees or until a cube of white bread dropped in oil browns evenly in 1 minute.  Divide chicken into batches.  Place chicken in an even layer in hot oil.  Fry, turning once, for about 3 minutes on each side or until golden brown and crisp.  Drain on paper towels.  Serve with sauce.