Place the chicken in a Ziploc® bag and use a meat pounder to make sure it is thin and even.

Combine pork rinds and Romano cheese in a medium bowl.

In a separate bowl, beat the eggs.

Add the Keto Chow to a third small mixing bowl.

Place two cookie sheets to the side, with a cooling rack over each one. The first will be used to place the chicken after it is breaded; the second will be used after the chicken has been cooked.

Heat lard or tallow to 400℉ in a cast iron pot. While it is heating, proceed with breading the chicken.

Handling one piece of chicken at a time with tongs, coat chicken thoroughly in egg wash and shake off excess.

Coat the chicken in the Keto Chow, then place back into the egg wash and shake off excess.

Place into the pork rinds and cheese mixture, pressing firmly to coat both sides, then place on the first cooling rack.

Place the breaded chicken into the pot. Do not overcrowd it, as that will lower the temperature of the oil.

Fry for 2 1/2 minutes, then flip and continue frying on the other side for 2 1/2 minutes.

Once the chicken is fully cooked, place on the second cooling rack and salt immediately, before it cools.

Enjoy with your favorite low-carb sauces or dressings in salads, sandwiches, or just by themselves!