Preheat the oven to 200°C (400°F). Line a baking tray with parchment paper.
In a bowl whisk the eggs with celery salt, salt, and pepper until combined.
Add the chopped chicken to the egg mixture and stir until all pieces are evenly coated.
In a separate bowl combine the keto breadcrumbs (or almond flour) and grated Parmesan.
Toss each coated chicken piece in the dry breadcrumb-Parmesan mix, pressing gently so each nugget is fully coated.
Arrange the breaded nuggets in a single layer on the prepared tray, spacing them slightly apart.
Bake for 15–17 minutes, until golden and cooked through (internal temperature 165°F / 74°C).
Remove from the oven and serve immediately.
