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: Mix the chicken with onion powder, garlic powder, black pepper, paprika, and salt.

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 chicken piece 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 kombucha.