Instructions: Make the honey mustard dipping sauce by combining the ingredients in a medium bowl. Cover and refrigerate.

Make the apricot dipping sauce by combing those ingredients in a medium bowl. Cover and refrigerate this sauce as well, until your chicken is ready.

Preheat oil in a deep fryer to 350 degrees.

Prepare the breading by combining the corn flake crumbs, crushed red pepper flakes, cayenne pepper, cumin, salt, paprika, onion powder, and garlic in a medium bowl.

Beat the egg in a medium bowl, add the 1 cup of milk and stir. Pour the flour into another medium bowl.

Slice each chicken breast lengthwise into strips approximately 1/2-inch wide. When the oil is hot, bread your chicken by first coating each strip with flour. Dip the chicken into the egg/milk mixture and then back into the flour. Dip each chicken strip back in the egg/milk mixture and then in the corn flake crumb mixture. Be sure to coat each chicken piece thoroughly with the corn flake crumbs.

Fry 6 to 8 coated chicken strips at a time in the oil for 4 to 5 minutes or until the chicken is golden brown. Drain and serve chicken with the dipping sauces on the side.

This recipe yields 6 to 8 servings as an appetizer.

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