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For the nuggets:
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In a large bowl, marinate the pieces of chicken in buttermilk. Cover with plastic wrap and leave in the refrigerator overnight. This will tenderize the chicken.
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Heat oil in a deep fryer. Drain and discard the buttermilk. In a food processor, combine the marinated chicken, egg, chives, Parmesan, soy sauce, garlic-flavored hot sauce, lemon juice, salt, and pepper. Blend until a smooth paste is formed, about 1 minute.
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Make about 2-inch by 1-inch nuggets, lining them up on a baking tray.
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In a shallow bowl, add the flour and in a second bowl the beaten eggs, and in a third bowl the panko bread crumbs.
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Coat the nuggets in flour, then egg, and then the panko crumbs and place the nuggets back on the tray. Deep fry in small batches until golden brown, about 5 minutes. Alternately, heat 2 tablespoons of vegetable oil in a large skillet and fry, turning every 2 minutes, for about 10 minutes.
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For the dipping sauce:
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Combine the mustard, honey, salt, and pepper in a bowl and mix well. Can be made up to 1 day in advance.
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Cook's Note:
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Soaking the chicken in Buttermilk will result in tender and juicy chicken. You can buy buttermilk in the dairy product section of a supermarket, but mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar achieves the same result.
