Grind the pork rinds in a food processor or mini chopper. Remove and set aside. Add cubes of parmesan cheese and grind till you get a granular consistency, similar to the pork rinds.
Add all the dry ingredients (including 1 cup of the grated parmesan cheese, reserving 1/4 cup) in a bowl and mix using a hand whisk or fork, until well combined.
Set up your breading station with the chicken, beaten eggs and breading mixture. Dip each piece of chicken into the egg and then into the breading mixture.
Heat a large skillet to medium-high heat and fry the chicken in a little bit of olive oil, for a few minutes on each side. They don't need to be cooked through, they will finish cooking in the oven. Remove and allow to drain on paper towels. Pour the nuggets into a large mixing bowl. Add in the marinara sauce and 1 cup of the shredded mozzarella cheese, then toss to combine.
Pour the mixture into a 9" x 14" casserole or glass baking dish that has been sprayed with non stick spray. Top with the remaining 1/4 cup of grated parmesan cheese and 1 cup of mozzarella cheese, then bake for 25 minutes or until the cheese is slightly golden.
Allow to cool slightly before serving.
Macros do not include the oil used for frying. Be sure to recalculate based on the oil that you decide to use.