• Place the ground chicken in a large bowl. Set aside.
• Place the cottage cheese in a fine mesh strainer to drain or use a cheesecloth and allow to sit for about 5 minutes to remove excess liquids.
• While the cottage cheese is sitting, place all the remaining ingredients into the large bowl with the ground chicken and stir to combine. Stir in the cottage cheese.
• Using a large cookie scoop, about 1.5 tablespoons, scoop mixture and place onto a parchment lined baking sheet. Shape into a nugget and flatten slightly.
• Mix together the coating ingredients in a shallow bowl and roll each nugget in seasoned pork rind panko, pressing gently to adhere.

Air Fry Method

• If you don't have an extra large air fryer basket, place half of the nuggets in the basket and refrigerate the rest or freeze. Air fry at 400 degrees F. for 10 minutes, flipping over half way through.

Oven Method

• Place nuggets in an even layer onto a greased baking sheet pan or use parchment paper. Bake in a preheated 425 degrees F oven for 15-20 minutes.

Stove Top Method

• Pan fry over medium heat in a large skillet using bacon fat or avocado oil, olive oil, coconut oil or oil of choice for 3-4 minutes per side.

  Cooking until internal temperature is 165 degrees F.
• Keep leftover nuggets in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.