Source: Bertha Harvey, Suzanne  ACA Young
Cook Time: 15 minutes Number of Servings: 6

 4 Whole EdenValley Boneless Breast
 1 Cup Flour
 1/2 Tsp Salt
 1/4 Tsp Pepper
 3/4 Cup Milk
 1 Cup Vegetable Oil
 1/2 Cup Honey
 1/4 Cup Dijon Mustard

Instructions:
Cut chicken into 1/2"x2" strips.  For honey mustard sauce,
blend honey and mustard in a small bowl.  Set aside.  Mix flour,
salt and pepper in a shallow bowl.  Dip chicken in milk.  Roll in
flour mixture coat well.  Place chicken on waxed paper.  Pour
1/4 inch of oil into large skillet.  Heat over medium-high heat to
350 degrees.  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.
Make ahead-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.