• Preheat and Prepare the Oven

Preheat your oven to 400°F (204°C) and ensure the oven rack is positioned directly in the middle slot. Prepare a large, rimmed baking sheet by lining it flat with a high-quality sheet of parchment paper or a non-stick silicone baking mat. Do not use aluminum foil, as the melted cheese will fuse into the metal and cause the nuggets to tear when flipped.

• Drain and Squeeze the Chicken

Open the can of shredded chicken and empty it completely into a fine-mesh strainer over your sink. Using the back of a large spoon or a potato masher, press down aggressively on the meat to force out the trapped water and brine. Transfer the chicken onto a double layer of paper towels, wrap it tightly, and squeeze it firmly one final time to remove all remaining ambient moisture.

• Mix the Low-Carb Dough

Transfer the dried chicken into a medium mixing bowl and use a fork to break apart any dense clumps into fine, sandy strands. Add the finely shredded Parmesan cheese and the beaten egg directly to the chicken. Using your hands or a heavy spoon, mix and knead the ingredients together vigorously until a uniform, sticky, and completely moldable "dough" forms.

• Portion and Shape the Nuggets

Using a standard cookie scoop or a rounded tablespoon, portion the mixture into uniform, bite-sized balls roughly 1 to 1.5 inches in diameter. Place each ball onto your prepared baking sheet, leaving an inch of space between them. Using the flat bottom of a drinking glass or the palm of your hand, gently press down on each ball to flatten it into a classic, neat nugget disk shape about 1/2-inch thick.

• Bake the First Side

Slide the baking sheet onto the center rack of your fully preheated oven and bake undisturbed for 15 minutes. During this time, the cheese will melt, bubble, and form a gorgeous, crispy ring of lace around the edges of each nugget. Keep an eye on them toward the end of this window to ensure the perimeter does not get too dark.

• Flip and Crisp the Underside

Carefully remove the pan from the oven, leaving the heat turned on. Slide a thin, wide metal spatula gently beneath each nugget and flip it over completely to expose the paler underside. Return the tray to the oven for an additional 5 to 8 minutes, baking until both sides are deeply golden-brown and structurally rigid to the touch.

• Rest and Set the Crunch

Remove the nuggets from the oven and let them sit completely undisturbed on the hot baking sheet for 3 to 5 minutes. As they rest outside of the direct heat, the melted parmesan proteins will cool slightly, locking the structure into an incredibly crisp, fast-food-style shell. Serve warm alongside your favorite low-carb dipping sauces.