Add chicken to the bowl, I used about 5 or 6 pieces. To create the brine its simply lime juice and salt. About a half of a teaspoon of salt and enough lime juice to coat the chicken.
Chicken should sit in brine for a few hours, I'd say 2-3 at the least.
Create the Takis chili lime seasoning with 1TB of Mexican chili powder, 1TB of onion powder, 1 tsp of salt, and 2 tsp of cayenne pepper.
Crush pork rinds either in food processor or with your hands by crushing in a bag. With the amount of seasoning you made about 1oz or 1/2 cup should be the perfect ratio.
Whisk 1 egg
Pull brined chicken out of fridge and begin to coat chicken
Out of the brine coat chicken with crusted seasoning, then into egg wash, after that back into your crust. Coat well then set each piece aside until finished.
At this point you have the option to freeze or to cook. Personally it doesn't matter the frozen chicken will hold better while cooking but both with eat the same. One doesn't taste better it's just a matter of presentation..
I chose lard to fry because chicken and lard just go together so well. Plus coconut oil reaches it's smoking point super fast. But I put on medium heat and cooked until they got a little darker. With the seasonings and pork rinds you want to watch and avoid burning. If anything turning often will help.
For those that didn't freeze your chicken should be done when finished frying if you used a similar cut as mine. For those that chose freezing first. Put into a oven at 350 degrees for about 15 to 20 minutes. Keep a eye on it because if you leave into long the crust due to the oil will begin to seperate itself from the chicken.