1 lb. chicken skinless, boneless chicken breasts (partially frozen)

1 c flour

1/2 tsp kosher salt

1/4 - 1/2 tsp cayenne pepper

3/4 c milk

1 c oil (for frying)

Rinse chicken and cut into 1/2" X 2" strips.

Place flour, salt and pepper into a large Ziploc bag and shake.

Dip chicken in milk and drop several strips at a time into bag and shake until coated.

Set aside until all chicken strips are ready to fry.

Heat oil until hot and fry strips in batches (about 3 minutes per side) ~ do not crowd skillet! Drain on paper towels and serve with sauce.

Sauce

1/2 c honey

1/3 c Dijon mustard