Use a rolling pin or the side of a wine bottle to roll over and pulverize your pork rinds until they become about the size of a small bean
Pat dry and trim chicken.
Whisk together milk and egg in a shallow bowl or plate.
Season Chicken with salt and dredge in Flour or Substitute, pat excess off
Dip into Egg/Milk mixture, lift out and allow excess egg wash to run off
Pour your crushed chicharrones out onto a plate and place your chicken on top. Press gently in order to adhere the chich to the chicken piece, Continue until all sides are coated.
Preferably use a cast iron skillet. It should be large enough that when the chich-crusted chicken is placed in the oil, the oil comes half way up the sides of the chicken . Cook the chicken on medium heat (approx. 350 Fahrenheit) for 3-4 minutes on each side. Be sure to cook your chicken to an internal temperature of 165 Fahrenheit
Remove chicken from oil and place on a paper towel and season lightly with salt.
