Preheat the oven to 400F. Line a baking sheet with foil and add an elevated baking rack. Spray the rack with non-stick spray.

In a bag or food processor, crush the pork rinds until they are fine. Place in a bowl and set aside. Add the egg to another bowl and beat with a fork and set aside.

Butterfly the chicken breast in half, cover with parchment paper and pound it to 1/2" thick. Slice each half, in half again to form 4 thin chicken cutlets.

Dredge each cutlet in egg and then in the pork rind crumbs. Place each chicken piece onto the elevated and greased baking rack. Bake for 15-20 minutes or until the chicken is cooked and reaches an internal temperature of 165F.

While the chicken is cooking, heat and melt the butter in a pan on low heat. Add the hot sauce (I used Frank's) to the pan and mix. Keep in on low heat.

Slice each biscuit in half. When the chicken is cooked, coat each piece in the hot sauce and place on the bottom biscuit. Add lettuce, thin tomato slice and a pickle. Top with the other biscuit halve and serve.