• Prepare the chicken breasts by pounding them thinly before cutting them into the desired shapes. Pounding it with a mallet or the bottom of a glass helps make it easier to cut and also helps tenderize it.
  
• Use cookie cutters to cut out shapes from the chicken breast fillets.
  
• If using plastic cookie cutters, or if the cutters you are using aren't very sharp, you may need to touch up the shapes with a knife or cooking scissors.
  
• Beat an egg in a deep dish or shallow bowl.

For Grain Free Chicken Nuggets

• Cover the cut chicken pieces with tapioca flour by dipping them in a bowl with around 1/4 cup of tapioca flour until coated.
• Mix together the remaining 1/2 cup of tapioca starch and 1/2 cup almond flour in another dish. Season with salt, pepper, and any other herbs. (See notes below.)

For "Regular" Nuggets

• Coat the chicken pieces with the regular flour.
• Season the breadcrumbs with salt, pepper, and other herbs.

Finishing both types of Nuggets

• Dip the coated pieces in the egg mixture.
• Coat the egg-covered chicken pieces with the seasoned, grain-free flour mixture, breadcrumbs, or more pork rind crumbs.

For deep frying

• Meanwhile, heat up some lard for deep-frying.
• Fry at medium to high heat until golden brown.
• Flip the chicken pieces and continue to fry until both sides are golden brown, and the center is cooked through.

For air fryer

• Brush each nugget with melted lard or bacon grease before cooking. This helps them brown evenly and gives them a delicious, crispy coating.
• Air fry at 375°F (190°C) for around eight minutes. Then flip them and continue cooking until the outside is crispy and golden.