Make the chicken fingers: In a medium bowl, toss together the chicken, sugar, salt, pepper, garlic powder, paprika, cayenne, and mustard; set aside. Place flour, eggs and breadcrumbs in 3 separate shallow dishes; set aside. Pour oil to a depth of 2" in a 6 qt. Dutch oven; heat over medium high heat until thermometer reads 325°. Working in batches, coat chicken in flour, shake off excewss, and dip in eggs; coat in breadcrumbs. Fry chicken until golden brown and crisp, about 3 minutes. Transfer to paper towels to drain. Repeat with remaining chicken.

Serve with dipping sauce.

Honey Dill Dipping Sauce

1 1/2 c. mayonnaise

1/4 c. honey

2 Tbsp. chopped dill

2 Tbsp. fresh lemon juice

1 Tbsp. dry mustard powder

Kosher salt and freshly ground black pepper to taste

In a medium bowl, whisk together the mayonnaise with the honey, dill, mustard powder and lemon juice. Season with salt and pepper, and stir together until smooth; refrigerate until ready to serve.