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Cut the chicken into 1/2 x 2 inch strips. For the honey mustard sauce, blend the honey and mustard in a small bowl. Set aside. Mix the flour, salt, and pepper in a shallow bowl. Dip the chicken in milk. Roll in the flour mixture to coat well. Place the chicken on waxed paper. Pour 1/4 inch of oil into a large heavy skillet. Heat over medium high heat to 350º F. or until a cube of white bread dropped in oil browns evenly in 1 minute. Divide the chicken into batches. Place the 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. Serves 6 Recipe Tip: Place the flour mixture in a reseal-able plastic bag. Dip the chicken fingers into the milk, then place in bag, shake all of the chicken strips at once to coat. Lunch is a snap the following day if you fry a double batch of chicken fingers. Serve the cold leftovers in pita breads with lettuce, tomato, and honey mustard.
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