No, this is not a perfect recipe clone of Chick-fil-a chicken nuggets. I think it's better!

INGREDIENTS

Preparation of Wet and Dry batter

• Leave the eggs and butter out to warm up to room temperature for about 1/2 hour before using.
• In a bowl large enough to hold the mixture and all of the chicken nuggets, mix Butter and Honey. Beat well until mixed smooth, then add Eggs and beat until smoth.
• Thoroughly mix dry ingredients. Pour only enough mixture to cover the bottom of a re-sealable container about 1/2” in depth.

Preparation of Cooking Appliances

• Use fresh vegetable oil in the deep fryer, and set to 380 degrees for cooking chicken.
• Preheat oven to 250 degrees, and put a cookie sheet in it. This is to keep the nuggets warm while you are cooking other batches.
  (I use a wire rack lying in the cookie sheet so the nuggets do not get oily by sitting on the surface of the cookie sheet.)

Directions

• Cut chicken breasts into nugget sized portions.
• Put all chicken nuggets into bowl with Egg, Butter, and Honey mixture. Mix well.
• Remove chicken nuggets from wet mixture and lay in container with flour mixture, taking care to keep the nuggets separated. I use a re-sealable container that will allow me to use approximately 20 at one time.
• Cover nuggets with a light layer of flour mixture from the other bowl. Seal cover and shake well to coat the nuggets.
• Put nuggets in deep fryer for approximately 4-7 minutes, taking care to agitate or stir the nuggets occasionally so they do not stick.
  (NOTE: I don’t cook by time, they’re done when they float and are a nice brown color.)
• Remove to a plate covered with paper towels to absorb excess oil. Shortly before you need to use the plate for the next batch of nuggets, dump the nuggets on the cookie sheet / wire rack in the oven to keep warm.

For a little added flavor, sprinkle nuggets lightly with chicken seasoning...