Cut the chicken into 1- to 2-inch chunks and lightly sprinkle with salt. Be cautious with the salt, as pork panko is already salty.

Place the whisked egg in a medium-sized bowl and the pork panko in another medium-sized bowl.

Heat a thin layer of tallow in a large skillet over medium-high heat.

Dip half of the chicken pieces in the egg, ensuring they are fully coated. Let excess egg drip off, then press the chicken pieces into the pork panko, coating evenly. Place the breaded chicken pieces on a plate. Repeat with the remaining chicken.

Fry the chicken in batches to avoid overcrowding the pan. Cook for 2 to 3 minutes on one side until crispy and golden, then flip and cook for another 2 to 3 minutes, or until fully cooked. Remove and drain on a paper towel-lined plate. Add more tallow to the skillet if needed between batches.

Serve the nuggets hot with your favorite carnivore-friendly dipping sauce, such as sour cream or sugar-free ketchup.