Boneless, skinless chicken breasts, cut into finger-size pieces
Freshly made bread crumbs from fresh white bread (done in food processor or blender)
Season bread crumbs with salt, pepper & garlic powder
1 egg (or more depending on how much chicken breasts used), slightly beaten

Dip chicken fingers in egg batter, then coat with bread crumbs. Deep fry in vegetable oil until brown. Drain on paper towels.

Serve with honey mustard (use plain yellow or grain mustard, adding honey to taste).