In a medium bowl, combine all-purpose flour and black pepper.

In another bowl, whisk together the large egg, kosher salt, and 2 tablespoons of water until smooth.

Place panko breadcrumbs in a separate bowl.

Roll the soft goat cheese into 24 balls, roughly 1 tablespoon each. Coat each ball sequentially in flour, then dip it into the egg mixture, and finally coat it in the panko breadcrumbs.

Arrange the coated cheese balls on a baking sheet and freeze them for 20 minutes.

In a deep saucepan, heat oil to 350°F over medium-high heat.

Carefully fry the goat cheese balls in batches for 1-2 minutes until golden brown.

Once fried, remove the poppers with a slotted spoon and transfer to a paper towel-lined plate.

Arrange your crispy poppers on a serving platter, drizzling them with honey and sprinkling with fresh chives. Serve immediately.