Heat your oven to 350°F.

In a shallow bowl, whisk the eggs and 1/3 teaspoon black pepper together.

In another shallow bowl, mix together the remaining black pepper, salt, crushed pork rinds, Parmesan cheese, paprika, and cayenne.

One at a time, dip your chicken thighs into the egg mixture and then dredge in the pork rind mixture to fully coat. Make sure to press the crumbs into the surface and crevices of the chicken firmly.

Heat the coconut oil in a cast-iron skillet over high heat. Once the oil begins to smoke, place in the chicken thighs in the skillet.

Fry the chicken thighs for 2-3 minutes on one side and then flip and fry for another 2-3 minutes until the crust is golden brown.

Transfer the chicken thighs to the baking sheet and bake for an additional 10-15 minutes, until the internal temperature reaches 170-175°F.