Place chicken, flour and buttermilk in three separate shallow bowls. If frying, place 1 inch of vegetable oil in frying pan and heat to 360 degrees. If baking, heat oven to 375 degrees. Pat chicken strips dry with paper towel. Coat in buttermilk and then dredge in flour. Fry until golden brown and internal temperature is 165 degrees. If baking, repeat method and place chicken strips on a greased or parchment line baking sheet. Bake for about 3o minutes or until golden brown and cooked to 165 degree internal temperature. Mix together honey with mustard. Serve with chicken strips.
For Gluten Free chicken strips: Replace wheat flour with a gluten free flour.
For Lactose Free chicken strips, Replace milk with lactose free milk or half and half plus lemon juice or vinegar homemade buttermilk.
For homemade buttermilk, add 3 tablespoons of lemon juice or vinegar to milk. Stir and let sit for 15 minutes to thicken.