Chicken Fingers with Honey Mustard

4 skinless, boneless chicken breasts
1 cup flour
1/2 tsp. salt
1/4 tsp. pepper
3/4 cup milk
1 cup vegetable oil for frying
Cut chicken into strips, dip in milk and then flour/salt/pepper mixture. Fry in oil until done.

Honey mustard:
1/2 cup honey
1/4 cup dijon mustard.
Prepare honey mustard 1 or 2 days ahead of time so the flavors can blend.