To make the chicken, place 1 cup of coconut oil in a 4-inch-deep (or deeper) cast-iron skillet over medium heat and heat it to 350°F. Meanwhile, prepare the egg wash and breading: In a medium-sized bowl, beat the eggs. In another medium-sized bowl, mix together the 1½ cups of Parmesan cheese and the pepper. . Cut the chicken into bite-sized nuggets.
Dip the nuggets into the egg mixture, then into the cheese mixture, coating each nugget well. When the oil is hot, fry the nuggets in batches for about 5 minutes or until the chicken is no longer pink inside and the batter has a nice golden color.
The exact timing will depend on how big you make the nuggets. To make the waffles, heat a waffle iron to high heat. Place the shredded zucchini in a colander over the sink and sprinkle with salt. Allow to drain for 4 minutes. Squeeze out the excess moisture.
Place the zucchini in a medium-sized bowl. Add the 1 cup of Parmesan, butter, and eggs and mix well. Grease the hot waffle iron. Place 3 tablespoons of the zucchini mixture in the center of the iron and close. Cook for 3 to 4 minutes, until the waffle is golden brown and crisp.
To serve, place 2 waffles on each plate and top with 2 chicken nuggets. Serve smothered in hollandaise. 9. Store extras in separate airtight containers in the refrigerator for up to 3 days. Reheat on a baking sheet in a preheated 350°F oven for 5 minutes or until warmed through, then top with the hollandaise. To reheat the hollandaise, see here.
Tip: If you prefer not to fry the chicken nuggets, you can bake them instead. Preheat the oven to 350°F. Place the breaded nuggets on a greased baking sheet and bake for 20 to 30 minutes, until they’re golden brown and cooked through. Again, the exact timing will depend on how big you make the nuggets.