Place the chicken breast and thighs in a food processor. Process until it just starts to resemble ground meat. Add the panko, onion powder, garlic powder, celery salt, black pepper, and honey. Pulse the food processor until it all combines together.
Prepare a baking sheet with parchment paper. Split the ground chicken into 32-35 gram portions and place each one on the baking sheet. Once split, place the tray in the freezer for 10 minutes. Doing this makes it easier to shape the nuggets.
After 10 minutes, take the tray out and shape into oval patties. In a bowl, combine the all purpose flour and potato starch. Toss each of the nuggets in the mixture and return to the baking sheet. Once all the nuggets are tossed, return the baking sheet to the freezer for 20 minutes. Set the flour mixture aside because you will need this again later.
Whisk the 2 eggs in a bowl. After the nuggets have completed their time in the freezer, pour about 1-inch deep worth of peanut oil in a deep frying pan. Begin to preheat the oil to 350℉.
While the oil is heating, prepare the nuggets. Take a nugget and toss it in the egg mixture and allow any extra egg to drip off. Next place in the flour mixture and cover completely. Place the covered nugget on a plate until you are ready to start frying.
Once the oil has heated, add several nuggets into the oil. Do not overcrowd the pan. Cook each side of the nugget for 4-5 minutes per side.
Once cooked, transfer to a plate with a paper towel to drain any excess oil. Before adding the next batch, make sure the oil is up to heat again. Repeat until all the nuggets are cooked.
