To make the honey mustard sauce combine all the ingredients in a small bowl and stir until smooth. Cover and refrigerate until ready to use.

To make the chicken strips place the flour, paprika, dry mustard, salt, and pepper in a shallow bowl or in the first dish of a 3-step breading station.

Beat the eggs and pour them into a second shallow dish or the second dish of the breading station.

Place the 3 cups of crushed Captain Crunch cereal in a 3rd shallow bowl or the third dish of the breading station.

Working in batches, dip the chicken strips in the flour, making sure that the flour covers all the chicken. Then dip the floured chicken into the beaten eggs. Then place the egg-covered chicken into the crushed cereal turning to coat the chicken on all sides.

Place the cereal-coated chicken on a large tray or baking sheet. Repeat with the remaining chicken strips until they are all breaded.

Heat about 1/2 to 3/4 of an inch of canola oil in a large skillet or fry pan with high sides over medium heat.

Test to see if the oil is hot by dropping a few crumbs of crushed cereal in the oil. They should bubble gently.

Working in batches, fry the coated chicken strips until golden brown, turning occasionally until cooked through, about 5-7 minutes.

Remove them to a paper towel-lined platter. Immediately sprinkle with a pinch of salt and allow to cool slightly before eating.

Serve with the honey mustard sauce. Enjoy!