Fried Chicken with Honey Mustard

Pat chicken breasts dry with paper towels and cut each breast in half horizontally to create thinner, more uniform pieces for even cooking.

Pour milk into a shallow bowl and submerge chicken pieces, ensuring all surfaces are coated; let sit for 5 minutes to tenderize the meat.

Combine flour, garlic salt, ground black pepper, and cayenne pepper in another shallow bowl; mix thoroughly to distribute spices evenly.

Remove each chicken piece from milk, allowing excess to drip off, then dredge thoroughly in the flour mixture, coating all sides and pressing gently so coating adheres.

Heat oil for frying in a large deep skillet or Dutch oven over medium-high heat until it reaches 350°F (test with a small piece of flour—it should sizzle immediately).

Carefully place coated chicken pieces into the hot oil in a single layer, working in batches if necessary to avoid crowding the pan.

Fry chicken for 7–8 minutes per side until the coating is deep golden brown and internal temperature reaches 165°F when checked with a meat thermometer.

Transfer fried chicken to a paper towel-lined plate to drain excess oil and keep warm while finishing any remaining batches.

In a small bowl, whisk together honey and mustard to taste, creating a smooth honey mustard sauce for serving.

Cook rice according to package directions, then stir in frozen mixed vegetables during the last 3 minutes of cooking until heated through and rice is tender.

Arrange fried chicken on a serving plate alongside cooked rice and vegetables, drizzle or serve honey mustard sauce on the side for dipping.