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Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
In a shallow bowl, mix together the almond flour, grated Parmesan cheese, garlic powder, onion powder, smoked paprika, salt, and pepper. This will be your coating mixture.
In another shallow bowl, beat the eggs.
Take each shredded chicken breast from the cans and form them into small nugget shapes.
Dip each chicken nugget into the beaten egg, then coat it with the almond flour mixture, ensuring each nugget is evenly coated.
Heat a skillet over medium heat and add enough cooking oil to cover the bottom of the skillet.
Once the oil is hot, carefully place the coated chicken nuggets in the skillet, making sure not to overcrowd them. Cook for 2-3 minutes on each side, or until golden brown and crispy.
Transfer the browned chicken nuggets to the prepared baking sheet.
Once all the chicken nuggets are browned, place the baking sheet in the preheated oven and bake for an additional 10-15 minutes, or until the nuggets are cooked through and reach an internal temperature of 165°F (74°C).
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