Chicken fingers with honey mustard

I like this recipe because it's easy, and it helps me pretend that I am not basically making the equivalent of junky food, even though I am. This came from some junk mail:

Ingredients

• 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

Serves 6

1. Cut chicken into 1/2 x 2" strips. For honey mustard sauce, blend honey & mustard in a small bowl. Set aside.
2. Mix flour, salt and pepper in a shallow bowl. Dip chicken in milk. (Okay, this is totally not kosher, duh.) Roll in flour mixture to coat well. Place chicken on waxed paper.
3. Pour 1/4" of oil into a large heavy skillet. Heat over medium-high heat to 350 or until a cube of white bread dropped in oil browns evenly in 1 minute. (Is anyone going to actually test browning the white bread cube in sixty seconds? Skeeriously???)
4. Divide chix into batches. Place 'em in an even layer in hot oil. Fry, turning 1x, for about 3 minutes on each side or until golden brown & crisp. Drain on paper towels. Search with sauce.

FIN.