Chicken Fingers

4 boneless, skinless chicken breasts (4 oz. each)

1 cup all-purpose flour

½ tsp. salt

1/4 tsp. pepper

3/4 cup milk

1 cup vegetable oil for frying

Honey mustard:

½ cup honey

1/4 cup Dijon mustard

1.  Cut chicken into ½ x 2-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, then place in bag; shake all the chicken strips to coat.  Place chicken on waxed paper.

3.  Pour 1/4 inch of oil into a large heavy skillet.  Heat over medium-high heat to 350 degrees 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. (6 servings).

*Prepare the honey mustard 1 or 2 days ahead of time so the flavors have time to blend.  Fry the chicken fingers up to 1 day ahead.  Wrap in foil.  Reheat in a 300 degree oven.