In a mixing bowl, combine salt, pepper, calamansi juice, Tabasco sauce, and honey mustard.
Mix thoroughly. Add chicken and marinate overnight.
Drain chicken from the marinade. Dredge chicken pieces in flour.
Dip in fresh milk then roll in cornflakes. Refrigerate about 10 minutes.
In a deep fryer, heat 1 1/2 inches cooking oil.
Fry chicken until fully cooked and golden on all sides, turning once.
Drain chicken on paper towels. Set aside.
To make the blue cheese sauce: In a bowl, combine all sauce ingredients. Mix well.
Chill. Serve with fried chicken.