Place the Pork Rind (2 cup) into a food processor. Pulse until they are the texture of breadcrumbs.
Prepare your breading station: On a large plate, mix the Coconut Flour (1/2 cup), Cayenne Pepper (1 teaspoon), and a pinch of Salt (to taste) and Freshly Ground Black Pepper (to taste). In a shallow bowl, lightly beat the Egg (1). On another large plate, dump the pork rind bread crumbs.
Coat each Chicken Tenders (1 pound) in the coconut flour mixture. Dip into egg, then finally into the pork rind crumbs, pressing the pork rinds into the chicken so they stick. Repeat with the remaining chicken tenders.
In a large skillet, heat the Extra-Virgin Olive Oil (2 tablespoon) over medium-high heat.
Place the coated chicken tenders into the hot skillet. Cook each tender for 3 minutes on each side, until they’re brown, crispy, and cooked through.
Serve immediately with dipping sauces of choice!