Put the 2 cereals into a gallon-sized bag and seal. Place on a flat surface and, using a rolling pin, crush the cereal until it's still slightly chunky. Pour into a medium sized bowl and add the flour, salt and pepper and mix to combine.
Dip the chicken pieces into the beaten eggs, 1 at a time, and transfer to the breading mix. Coat well and refrigerate for 30 minutes.
Pour the oil into a large saucepan and place over medium-high heat for 2 to 3 minutes. Test the oil by dropping a bread cube in; if it browns within 1 minute the oil is ready. Drop the chicken nuggets into the hot oil, 4 pieces at a time, and cook 2 minutes, or until the breading is golden and the chicken is cooked through. Repeat with the remaining chicken nuggets. Keep warm in a low oven until ready to serve.
Green Onion Honey Dip:
1 cup sour cream
2 tablespoons honey
2 tablespoons chopped green onions
1 teaspoon salt
Place all ingredients in a small bowl and mix until well combined. Refrigerate until ready to use.
Yield: 1 1/4 cups
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