Cooking Method

• Crush the pork rinds in a Ziploc bag until they are finely broken up, then pour them into a bowl with the parmesan and black pepper. The coating should look evenly mixed, with no big shards of pork rind left behind.
• Whisk the egg in a separate bowl until smooth and streak-free. A fully blended egg wash coats the chicken more evenly and helps the crumbs stick better.
• Dip each chicken piece into the egg, press it into the pork rind mixture, then repeat the egg and coating one more time for a second layer. The chicken should look fully covered with no bare wet spots showing through.
• Heat the olive oil and coconut oil in a frying pan over medium-high heat, then test the pan with a tiny crumb before adding the chicken. If the crumb sizzles right away, the oil is hot enough to start building a crisp crust.
• Lay the chicken into the pan and leave space between the pieces while the first side browns. Do not crowd the pan, or the chicken will steam and the coating can turn soft instead of crisp.
• Let the chicken cook undisturbed until the underside turns deep golden brown, then flip it and brown the second side before turning it back once more. Wait for a clear golden-brown color shift before flipping so the crust has time to set.
• Lower the heat to the minimum setting and continue cooking for about 6 to 7 minutes per side, depending on thickness. The chicken is done when the crust is crisp and the center reaches 165 °F on a thermometer, as shown in the safe minimum internal temperature chart for poultry.