• Drain the canned chicken thoroughly. Place in a clean kitchen towel or paper towels and press firmly to remove as much moisture as possible. This step is essential to prevent spreading.

  Lightly shred the chicken with a fork.
• In a large bowl, combine the chicken, cream cheese, egg, egg whites, Parmesan cheese, salt, white pepper, and garlic powder.

  Mix until fully combined. The mixture should be thick, tacky, and moldable, not wet. If needed, refrigerate for 10 minutes to firm up.
• In a shallow bowl, mix pork panko and smoked paprika.
• Using your preferred scoop size, portion the mixture and lightly roll into nuggets without flattening.

  Coat each piece in the pork panko mixture, pressing lightly so it adheres.

  Place on a parchment-lined baking sheet or air fryer tray with space between each piece.

Air Fryer Method

• Preheat air fryer to 380°F. Lightly spray basket.

  Place nuggets in a single layer without overcrowding. Spray tops lightly with oil.

  Cook for 6 minutes. Shake or flip.

  Cook an additional 5–6 minutes, until internal temperature reaches 165°F.

Oven Method (best crispy texture)

• Preheat oven to 425°F. Lightly spray nuggets with avocado or olive oil spray.

  Bake for 12 minutes. Flip each piece.

  Bake an additional 3–5 minutes, until internal temperature reaches 165°F and the exterior is lightly golden.

  Optional: Broil for 1–2 minutes for extra crispness.