Mix the Ken's Honey Mustard Dressing, mayonnaise and sour cream together. Place chicken in a zip lock bag and add dressing mixture and marinate.
Remove the chicken from the marinade and pat completely dry. In a large bowl, whisk together the flour, cornstarch, salt and pepper. Heat the oil to 350° F. Dredge each piece of chicken with flour mixture and place on wire rack.
Take one piece at a time and carefully transfer to the oil being careful not to over crowd the oil. Fry the chicken until deep golden brown and cooked through, about 12 minutes.
Drain the chicken on paper towels and then transfer to a wire rack set over a rimmed baking sheet and season with a little fine sea salt. Bring the oil back to 350° F and repeat with the remaining chicken.