Place the chicken breast in a large pot with enough water to cover it. Bring to a boil and cook on medium to high heat for 10-15 minutes.
Once the chicken is fully cooked, remove the chicken from the pot and shred it with 2 forks or place it in a stand mixer and turn it on low speed to shred the chicken breasts.
After the chicken is shredded, place it into a large bowl.
Next, stir in almond flour, eggs, mozzarella, basil, chives, parsley, garlic powder, salt, and pepper. Mix well to combine.
In a large non-stick pan, add oil and heat over medium-low heat. Use an ice cream scoop, cookie scoop, or a large spoon to scoop the chicken mixture. Form into the shape of a chicken nugget and transfer it to the pan. Be sure to not overcrowd the pan as it will be harder to flip them. It is best to cook them in batches.
Fry until golden brown on both sides for about 6-8 minutes. Keep in mind that you need to cook them at medium-low temp, otherwise they will burn on the outside but won't get well cooked on the inside.
Serve with keto homemade ranch and your favorite side salad, zucchini chips or lazy keto chips!
Note: If using fully cooked canned chicken, start at step 3.