Take the chicken breast and butterfly/ fillet it open. Cut each half in half. This gives you 4 total pieces to work with. Allow them to soak in the buttermilk either overnight or for a few hours prior to making.

Remove the chicken from the buttermilk. Season the chicken with salt, pepper, the parika, and the cayenne powder.

In a bowl, beat the one egg and set aside. In another bowl, add the pork rinds and season with salt and pepper. Take each chicken piece and coat in egg and then dredge it in the pork rind crumbs. Set aside and repeat.

To partially pan fry, heat a little olive oil in a frying pan and quickly cook each side of the chicken till it browns. Remove and add to a foil covered baking sheet and bake for 15 minutes at 350 degrees or until done.

While the chicken is cooking, make your keto friendly waffles and assemble.

Assembly: Place a fried chicken piece onto one of the waffles. Add a slice of bacon and two pickles. On another waffle piece, add some stone ground mustard and then sandwich it with the chicken. Drizzle with sugar free (or maple) syrup. Place a toothpick through it and serve on a platter.