Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          chicken -- finely chopped cooked
   1      teaspoon      salt
   2      teaspoons     mincd fresh parsley
   1      tablespoon    lemon juice
   1 1/4  cups          flour
   2      teaspoons     baking powder
   1                    egg -- beaten
     2/3  cup           milk
                        oil -- for frying
                        ***HONEY MUSTARD***
   1      cup           dry mustard
   1      cup           white wine vinegar
   2                    egg -- beaten
     3/4  cup           honey
     1/4  teaspoon      salt

Preparation:

1. In a large bowl, toss chicken with salt, parsley, and lemon juice. Set aside for 15 minutes. In another large bowl, combine flour, baking powder, egg, and milk. Stir to blend well. 2. Add flour mixture to chicken and mix well. 3. In a large frying pan, heat 1 inch of oil to 375F. Drop batter by tablespoons into hot oil and fry in batches without crowding for 2 minutes, until golden brown. Drain on paper towels and serve with honey mustard for dipping. Honey mustard directions 1. Combine mustard and vinegar in a small bowl and set aside for 30 minutes or overnight. 2. In a double boiler over medium heat, stir together mustard-vinegar mixture, eggs, honey, and salt. Cook about 20 minutes until thickened, stirring often.