Chicken Fingers With Honey Mustard

Chicken...

4 skinless boneless chicken breasts
1 cup all purpose flour
1/2 tsp salt
1/4 tsp pepper
3/4 cup milk
1 cup vegetable oil for frying

Honey Mustard...
1/2 cup honey
1/4 cup Dijon Mustard
Prepare honey mustard a few days ahead so the flavors have time to blend. Or don't it's plenty good without the blend time. You just mix it together with a spoon or whatever.

*I always rinse chicken before cooking/prepping.
Cut chicken into strips.
Set aside.
Mix flour, salt and pepper in a shallow bowl.
Dip chicken in milk.
Roll in flour mixture to coat well.
Place on waxed paper.
Pour 1/4 inch of oil into a large heavy skillet.
Heat over medium-high heat to 350° - on our electric stove be very careful to not heat up too hot maybe to "4" max because the whole apartment will fill with smoke and the house will smell like chicken fingers for a week.Fry up that chicken.Drain on paper towels.