Step 1

In a shallow bowl, mix together the pork rinds, Parmesan, garlic powder, onion powder, and cayenne.

Step 2

In another shallow bowl, mix together the egg and heavy cream.

Step 3

Dip the chicken fingers into the egg mixture, then into the pork rind mixture, making sure to press it in well and ensure the tender is completely coated.

Step 4

Heat the refined coconut oil in a cast-iron skillet over high heat.

Step 5

Once the oil starts to smoke, place the coated chicken tenders in the heated oil. Make sure to not overcrowd the skillet, so only add a few tenders at a time.

Step 6

Cook 3-4 minutes per side or until golden brown and cooked to 165°F. Remove from the skillet and transfer to a wire rack to cool.

Step 7

While the fried chicken fingers are cooling slightly, prepare the Bang Bang Sauce by mixing the mayo, sour cream, Thai chili garlic sauce, apple cider vinegar, and erythritol in a bowl.

Step 8

Coat the fried chicken fingers in the sauce or use as a dipping sauce.

Step 9

Garnish with chopped cilantro and lime wedges.

Step 10

Serve and eat immediately.