Place the chicken breasts into a Ziploc bag along with the juice from a 16 oz. jar of pickles. Put the bag in the fridge, and allow the chicken to marinate overnight.

Place a 4 oz. bag of plain pork rinds into a Ziploc bag, and use a rolling pin to crush them into fine crumbs. You can alternatively use a food processor to do this if you like. Put the crumbs into a shallow bowl.

In a separate bowl, place the two beaten eggs.

Cut the marinated chicken into strips or nuggets.

Dip the drained chicken into first the egg mixture, and then coat in the pork rind crumbs.

Heat up 2 cups of an oil of your choosing in a deep skillet or pan over medium-high heat. Do not place the heat too high, or the outside of your chicken will burn while the inside remains raw.

Place the coated chicken strips into the heated oil, and cook for 2-3 minutes on each side in batches until they are all done.