Preheat oven to 350 degrees.
Whisk eggs and buttermilk together in a bowl. Spray a baking sheet with cooking spray.
Pound chicken until flat and about 3/4 to 1/2-inch thick. After all chicken has been flattened, cut into 3/4-inch strips. Season the chicken with the salt and a few grinds of pepper. Dip each piece of chicken in the flour until totally covered.
Dip each chicken finger into the buttermilk mixture then immediately into the bread crumbs. Use one dry one wet hand technique. Arrange each chicken piece on the sprayed non stick baking sheet. Bake until cooked through, about 8 minutes. Leave the chicken on the baking sheet to cool slightly. They will become crispier.
In a small bowl, stir together the mustard and mayonnaise until smooth. Stir in the honey then the vinegar. Yield: 1-1/4 cups Honey Mustard Sauce. Serve along side with Chicken Fingers. Makes 6 to 8 servings. Enjoy!