Instructions: 1 Cut chicken into 1/2x2-inch strips. For honey mustard sauce, blend honey and mustard in a small bowl. Set aside.

2 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.

3 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.

4 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.

* Place flour mixture in a resealable plastic bag. Dip chicken fingers into milk, then place in bag; shake all the chicken strips at once to coat.

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