Chicken Fingers with Honey Mustard Recipe

Prepare the honey mustard 1-2 days ahead of time so the flavors have time to blend. Cut chicken strips into 1/2 X 2 inch strips. Mix flour, salt, and pepper in a shallow bowl. Dip chicken in milk. Roll in flour mixture to coat well. Pour 1/4 inch of oil into a large heavy skillet. Heat over medium-high heat to 350° 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 Honey Mustard. Serves 6.