Ingredients:
2 pounds chicken tenderloins or chicken breasts, thinly sliced
2 whole eggs, whisked with a fork
1 cup AP (all purpose) flour
1 cup homemade or Italian breadcrumbs
1 teaspoon cinnamon
Kosher salt and freshly ground black pepper
Sunflower, safflower, soybean, or corn oil - any high smoking point oil will do

Instructions:
In the first of three bowls combine the flour, cinnamon, and freshly ground pepper.  In the second bowl add the eggs.  In the third add the Italian bread crumbs.  Using one hand only for the wet ingredients and the other for the dry, dredge the chicken into the flour and shake off any excess.  Next, using the other hand, dip the chicken into the eggs, allowing any excess to drip off then transfer to the third bowl.  Using the dry hand once again, dredge the chicken into the bread crumbs, then set aside on a lined sheet pan for at least 15 minutes.  Repeat with the remaining chicken.  In a large fry pan, over medium high heat, heat 1 inch oil to 375*F.  Do not crowd the pan, and cook only a few pieces at a time, flipping after three minutes.  Once cooked, season, then transfer to a second sheet pan lined with paper towels to cool slightly prior to service.

Honey Mustard Dressing

Ingredients:
¼ cup honey
2 tablespoons Dijon whole grain, or your child’s favorite mustard
1 tablespoon seasoned rice wine vinegar

In a small bowl, stir until fully combined.  Drizzle over the hot chicken strips, serve.