I’m still gleaning through the responses to Joe, but I just had to jump in here because you mentioned pork rind coated chicken.
I just tried that myself a few times this past week. Wow, was it good. I didn’t fry them. I put them in my toaster oven. I used chicken thighs, with bone and without. I made a egg batter with some spices and a little bit of ranch dressing and heavy whipping cream. Soaked the thighs in that, rolled them in the finely minced pork rinds, soaked them again, and rolled them in pork rinds a second time. Mmm mmmm.
I even got a little adventurous, I put some pickled jalapeños slices, cheese, pepperoni, inside the boneless thighs and rolled them up.
I ran out of pork rinds, so I started wrapping the thighs with two strips of bacon. Baked for 30 minutes at 275 and them upped it to 350 for another 30 minutes to crisp it. I’m rather proud how they all turned out. I won’t let it go to my head though, as I’m still not a good cook overall.