Cut the chicken into tenders
Crush your pork rinds in a food processor or with a wooden spoon until they resemble crumbs. Dump them into a bowl. Alternatively you can just pre-crumbled pork rinds
In a separate bowl, beat the eggs then add the salt and pepper and mix well. Add the chicken to the egg mixture and stir to coat.
In batches dip the chicken into the pork rinds. Toss to coat. You can double-dredge into the egg and pork rinds for a even crispier coating!
Heat about an inch of oil in a cast iron skillet over medium-high heat. Fry the chicken in batches until golden brown and cooked through. You can also bake these in the oven or airfryer at 375F for 15 minutes
Drain on paper towels.
Arrange all salad ingredients in a large bowl and add chicken
Drizzle with ranch dressing, your favorite dressing, or just eat plain!