Chicken Fingers

1 lb chicken thighs or breasts, fat trimmed, cut into long 1-inch thick pieces
1 egg
1 teaspoon mustard
1 teaspoon soy sauce
1-2 teaspoons water
½ cup flour
1 cup seasoned breadcrumbs
¼ cup grated parmesan cheese
vegetable oil or lard for frying

1. Beat together the egg, soy sauce, mustard and water in a bowl. Place flour in another bowl. Mix together the bread crumbs and cheese in a third bowl.
2. Dredge the chicken strips in flour, tap off excess, dip in egg mixture, and coat with breadcrumbs.
3. Heat a generous amount of oil in a cast iron skillet over medium heat. Cook chicken pieces until browned. Flip and cook the other sides until browned and cooked through. Serve hot.