Chicken Fingers with Honey Mustard recipe

4 chicken breasts, boneless, skinless OR frozen chicken strips
1 c. flour
1/2 ts. salt
1/4 ts. pepper
3/4 c. milk
1 c. oil, for frying
Sauce:
1/2 c. honey
1/4 c. dijon mustard

Cut up chickens strips, if using fresh.
Mix dry ingredients and place in resealable plastic bag.
Dip chicken in milk, then shake strips in flour.
Place chicken on wax paper.
Pour 1/4 cup oil in pan and heat.
Fry chicken in batches, turning once, for about 3 minutes until each side is golden brown and crisp.
Drain on paper towels and serve with sauce.

Sauce: Combine honey and mustard.
You can make sauce 1 or 2 days ahead of time so flavors have time to blend.

Tip: Spray measuring cup with non-stick spray and honey will not stick.