Preheat the oven to 425°F, and line a baking sheet with parchment paper. For the juiciest and most flavorful chicken nuggets, we recommend brining the chicken pieces in pickle juice, and covering them in the fridge for 30 minutes to 1 hour. After the time is up, use a slotted spoon to remove them and place them on a plate. Discard the pickle juice.
Prepare two stations. In a shallow bowl or on a large plate, combine pork rind crumbs, almond flour, grated parmesan cheese, and dry seasonings. Whisk well to combine. In a separate bowl, combine the eggs and heavy cream to make the egg wash.
Now, dunk the chicken pieces in the egg wash until they are fully coated. Using a fork or slotted spoon, drain the excess egg wash. Now, drop them in the seasoned almond flour crumb mixture, and coat completely on all sides, pressing lightly to adhere. Then gently shake the pieces to remove any excess crumbs.
Add all the coated nuggets to your parchment-lined baking sheet in a single layer. Bake until crispy and golden brown, about 25 minutes, flipping halfway through or until the internal temperature reaches 165°F. Allow to cool for about 10 minutes on the baking sheet to allow the breading to adhere to the chicken nuggets.
Top with flakey sea salt if desired, then serve with your favorite dipping sauces!
Store the nuggets in the fridge in an airtight container for up to 5 days. Reheat in the microwave, in the oven, or air fryer.