In a medium bowl, combine all-purpose flour and black pepper. In a separate bowl, whisk together the egg, kosher salt, and two tablespoons of water.

Pour panko breadcrumbs into another bowl, organizing your workspace for breading.

Roll the goat cheese into 24 bite-sized balls, about one tablespoon each.

Coat each cheese ball in flour, then dip into the egg wash, and finally roll in panko breadcrumbs.

Freeze the coated balls on a baking sheet for about 20 minutes until firm.

Heat 2 cups of cooking oil in a deep saucepan over medium-high heat until it reaches 350°F.

Fry the cheese balls in small batches for 1-2 minutes until golden brown.

Remove fried poppers from the oil with a slotted spoon and place on paper towels to drain excess oil.

Drizzle honey over the warm poppers and sprinkle with minced chives.