Season the chicken with Essence. Smear the mustard over each piece of chicken thoroughly. Season the flour with Essence. Whisk
the eggs and milk
together. Season the mixture with salt and pepper. Fill a large skillet up half way with the oil. Preheat the oil. Dredge the chicken pieces in the season flour. Dip each piece in the egg wash
, letting the excess drip off. Dredge
the chicken again in the seasoned flour, coating the chicken completely. When the oil is hot, pan-fry
until golden brown, about 6 minutes on each side. Remove the chicken from the oil and drain
on paper towels. Season the chicken with Essence. Serve the chicken warm.