Chicken Fingers

Cut chicken into ½ x 2 inch strips. Mix flour, salt and pepper in a shallow bowl. Dip chicken in milk. Roll in flour mixture to coat well. Place chicken on waxed paper. Pour ¼ inch of oil into a large, heavy skillet. Heat over medium-high heat to 350 degrees or until a cube of white bread dropped in oil browns evenly in 1 minute. Divide chicken into batches. Place chicken in an even layer in hot oil. Fry, turning once, for about 3 minutes on each side or until golden brown and crisp. Drain on paper towels.