In a deep, heavy bottomed pot, add the oil and heat until it reaches a temperature of 350°-375°. Keep the temp in this range so that the nuts in the bread crumb coating do not burn.
In a medium bowl, mix together the panko, bread crumbs, pecans and AlbuKirky Seasonings Red Chile BBQ Rub. In another medium bowl, add the eggs and whisk thouroughly.
Dredge the chicken pieces in the beaten egg, shaking off the excess. Roll in the breadcrumb and pecan mixture until completely coated. Set aside on a pan until you have 10 or so pieces ready to fry.
Carefully add the breaded chicken pieces to the hot oil one by one, occasionally turning them over in the oil to ensure they fry evenly. Fry until the hit an internal temperature of 165° (approximately 3-minutes).
Remove nuggets from the oil and allow to drain on paper towels.
Repeat steps 4-6 with remaining chicken pieces.
Allow the nuggets to cool for a few minutes then serve with AlbuKirky Seasoning Red Chile BBQ Sauce and a drizzle of honey.