Prepare honey mustard sauce by combining honey and dijon mustard. Place in fridge up to one day ahead of making chicken to give the sauce time to blend the flavors together.

Cut Chicken into 1/2 by 2 inch strips.

Mix flour, and spices in a shallow bowl. Place milk in another bowl.

Dip chicken into milk, then roll in the flour mixture.

Heat enough oil to 1/4 inch of a skillet ( I like to use an iron skillet best) to 350 degress or put on medium high heat.

Fry chicken in hot oil, turning once. Because these strips are small, it doesn't take long 2-3 minutes on each side. Fry until crispy and brown.

Drain on paper towel to absorb extra oil.

Serve with sauce.

Can also use a beaten egg instead of milk to dip chicken in.