In a separate bowl, whisk together the flour, panko breadcrumbs, garlic powder, onion powder, paprika, salt, black pepper, and cayenne pepper.

Beat the eggs in another bowl until smooth and slightly frothy.

Remove the chicken from the buttermilk and dip each piece into the flour mixture, then the egg mixture, and back into the seasoned coating until fully covered.

Arrange the coated chicken pieces on a tray and let them rest for 5 minutes so the crust sticks better during frying.

Heat the vegetable oil in a deep skillet to 175°C until shimmering but not smoking.

Fry the chicken nuggets in small batches for 4–5 minutes, turning occasionally, until deep golden brown and cooked through.

Transfer the cooked nuggets to a wire rack lined with paper towels to keep them crisp.

In a clean bowl, whisk together the buffalo sauce, melted butter, and honey until glossy and smooth.

Toss the hot chicken nuggets in the buffalo sauce until evenly coated and shiny.

Serve immediately with ranch dressing and crunchy celery sticks while still hot and crispy.