Set the ground chicken aside in a large mixing bowl.
Drain the cottage cheese using a fine mesh strainer or cheesecloth, letting it sit for about 5 minutes to remove excess moisture.
While the cottage cheese drains, add the beaten egg, pork rind panko, Parmesan cheese, garlic powder, onion powder, smoked paprika, salt, and pepper to the ground chicken and stir until combined.
Fold the drained cottage cheese into the chicken mixture gently.
Using a large cookie scoop (about 1.5 tablespoons), portion out the mixture onto a parchment-lined baking sheet, shaping each portion into a slightly flattened nugget.
In a shallow bowl, combine the coating ingredients: pork rind panko, onion powder, garlic powder, salt, and pepper.
Roll each nugget in the coating mixture, pressing lightly to make sure it sticks well.
Air Fry Method: Arrange half the nuggets in your air fryer basket and cook at 400°F for 10 minutes, turning halfway through. Refrigerate or freeze the remaining nuggets.
Oven Method: Place nuggets evenly spaced on a greased or parchment-lined baking sheet and bake in a preheated 425°F oven for 15 to 20 minutes.
Stove Top Method: Cook the nuggets in a large skillet over medium heat using your choice of bacon fat, avocado oil, olive oil, or coconut oil, frying for 3 to 4 minutes on each side until internal temperature reaches 165°F.
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
