4 skinless, boneless chicken breasts (4 ounces each)
1 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 cup milk
1 cup vegetable oil for frying
Honey Mustard:
1/2 cup honey
1/4 cup Dijon mustard

Preparation Instructions:

1. Cut chicken into 1/2 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. 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 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.