Chicken Fingers with Honey Mustard

Our whole family loves this meal. So 4 breasts just don't cut it. I use at least 6, so it takes a while to fry it all. If you have the time, though, it is totally worth it.

4 skinless boneless chicken breasts
1 c. flour
½ tsp. salt
¼ tsp. pepper
1 tsp. paprika
¾ c. milk
1 c. canola oil for frying
½ c. honey
¼ c. Dijon mustard

Cut chicken into strips. For sauce, blend honey and mustard in small bowl. Set aside. Mix flour, salt, pepper and paprika in shallow bowl. Dip chicken in milk. Roll in flour to coat well.
Heat ¼ inch of oil in skillet over med-high until hot. Place chicken in and even layer in hot oil. Fry, turning once, for about 3 minutes each side or until golden brown and crisp. Drain on paper towels. Serve with sauce.