In a large Dutch oven, pour oil to a depth of 3 inches; heat to 350°.
In a shallow dish, combine crushed potato chips, flour, salt, dry mustard, and paprika. In a separate shallow dish, combine milk and eggs, whisking to combine.
Dredge chicken in potato chip mixture, dip in milk mixture, and dredge again in potato chip mixture to coat.
Fry chicken in batches for 4 to 5 minutes or until golden brown. Drain on paper towels. Serve immediately with Honey Mustard.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/potato-chip-chicken-fingers-with-honey-mustard-recipe/