Preheat your oven to 400 degrees F, line a sheet pan with foil, and put a wire rack on top.

Set up your dredging station. In your first bowl, mix together the cassava flour, paprika, salt, & pepper. In your second bowl, whisk your two eggs. On your third plate, lay out your crushed pork rinds.

Time to assemble! Dip each piece of chicken thigh into the cassava flour mix, then the egg, and finally into the Pork Panko. Place onto the wire rack.

Bake in the preheated oven between 20-25 minutes until the chicken is no longer pink in the middle, or until the internal temperature reaches 165 degrees F.

Chicken nuggets can be kept in the fridge for about a week, but they may not be as crispy as day 1! You can keep them crispier by reheating under the broiler.