For the chicken fingers:

1. Place flour in a shallow dish. Crack your two eggs into a bowl and whisk them like you are making scrambled eggs. Add your panko bread crumbs into another shallow dish. Place these in order on your counter to make your life easier (flour, egg, panko). Season each of these with salt and pepper. 
2. Take your chicken tenderloin and cover it in flour making sure that now chicken in showing through. Once it is fully covered move the tenderloin into the egg mixture and do the same thing. Once full covered remove the tenderloin from the egg and allow the excess egg to drip off. Once the egg is finished dripping, add the tenderloin to the panko bread crumbs. Just like with the flour make sure that they are full covered. Remove the tenderloin from the panko and set aside on a plate. Repeat this process with all of your tenderloins. 
3. When you are finished coating all of your chicken it is time to cook! In a shallow sauté pan over medium heat, add your oil. You will need just enough so the bottom of the pan is coated. 
4. Allow the oil to come to temperature. I usually throw in a stray breadcrumb to test the oil, If you throw on in and it sizzles you are ready to start frying. 
5. Add your chicken fingers into the oil making sure not to over crowd the pan. 
6. Depending on how thick your chicken is will determine how much time you need to cook them. We have found a good rule of thumb being about 4 minutes on each side. 
7. Once cooked remove the chicken from the pan and immediately salt the chicken to taste.

For the honey mustard sauce:

1.  Add your dijon, mayo, honey, salt and pepper to a bowl. Using a whisk incorporate all the ingredients.