2 whole lg. chicken breasts
1 bunch parsley
3/4 c. self rising flour
1/2 c. milk
2 tbsp. honey
1 tsp. lemon and pepper seasoning
1 tsp. salt
Salad oil

About 30 minutes before serving. Remove skin and bones from chicken breasts. Cut chicken lengthwise into 1 inch wide strips. Chop enough parsley to make 1/3 cup.

In large bowl, mix flour, milk, honey, lemon and pepper seasoning, salt and chopped parsley. Stir in chicken; set aside. In 5 quart Dutch oven, over high heat, heat 1 inch salad oil to 325 degrees on deep fat thermometer (or heat oil in deep fat fryer set at 325 degrees.

Fry chicken strips a few at a time about 5 minutes or until chicken is cooked through and outside is golden. With slotted spoon, remove chicken to pepper towels to drain. Makes 4 servings 245 calories per serving.