In a small bowl, mix mayonnaise, mustard, sugar and vinegar until well blended. Cover and refrigerate sauce up to 24 hours.
Cut chicken into thin 3 x 1-inch strips.* Sprinkle with salt. Place flour, egg and bread crumbs in separate shallow dishes. Coat chicken pieces with flour, shaking off excess. Dip into egg, then coat with crumbs set aside.
In a 10-inch skillet over medium heat, melt enough shortening to measure 1/4 inch. When hot, fry half of the chicken until golden brown, turning once during cooking. Drain on paper towels. Repeat with remaining chicken.
To serve, sprinkle paprika on mustard sauce. Serve with hot chicken strips.
*Partially frozen or very cold chicken breasts are easier to cut.
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