Prep the ingredients per the instructions above.
Prep the potatoes: Place into a large bowl and cover completely with cold water for 20 minutes. Drain well and pat dry with a towel. While the potatoes are soaking, move on to the next step.
Make the honey mustard: In a bowl mix all the ingredients together until fully combined. Season with salt and pepper to taste. Set aside.
Make the nuggets: Place the chicken in the food processor, add in the onion powder, garlic powder, black pepper, paprika, salt, sugar, cornstarch, and water. Pulse until the mixture is minced.
Using a 1-1/2 Tablespoon measure, form the chicken mixture into a rectangular shape in your hand and place it on a parchment-lined baking sheet and freeze in the freezer for 30 minutes.
Blanch the fries:If using the oven: Preheat the oven to 350°F (176℃). Place the fries on a parchment-lined baking sheet. Cook in the oven until tender, about 15 to 20 minutes.If using oil: heat the oil to 300°F (150°C) in a Dutch oven or deep fryer. Fry fries in small batches until softened, about 6 to 10 minutes. Heat the oil in a pot or deep fryer to 375℉ (191℃).
Dredge each nugget in the flour to cover, then into the egg, and finally, coat it in bread crumbs.
Fry the nuggets in batches, if necessary, in oil for about 6-8 minutes to an internal temperature of 160℉ (71℃) until golden brown.
Remove to a paper towel-lined platter or tray briefly to absorb some of the excess oil before serving.
Cook the fries: Fry them in the oil and cook until crispy and golden brown (cook in batches as needed; overcrowding will result in limp fries). Remove to a paper towel-lined large bowl and season with salt immediately to taste.
Serve the nuggets with sauce, french fries with ketchup, and cola.