In a food processor, shred all of the breast meat until small pieces are formed. Season the shredded meat with salt, black pepper, smoked paprika, garlic and onion powder and mix again until well combined.
Form small, flat nuggets with the mixture. Coat the nugget patty in arrowroot flour and place on a lined 9x13 baking tray. Once the tray is filled with nuggets, place in the freezer for 30 minutes.
While nuggets are setting in the freezer, mix up the nugget batter and set aside.
In a large pot or wok on the stovetop, heat up tallow to 350°F.
Take cold nugget patties and dip them into the nugget batter. Once well coated, place directly into the tallow.
Fry until golden brown on both sides and repeat until all of the nuggets are done!
To Reheat: Air fry on 400°F for 12-14 minutes.
