Preheat your oven to 350°F (175°C). In a shallow bowl, whisk the eggs with 1/3 teaspoon ground black pepper until well combined. This will be used to help the coating adhere to the chicken.

In a separate shallow bowl, add the remaining 2/3 teaspoon ground black pepper, salt, finely crushed pork rinds, grated Parmesan cheese, paprika, and cayenne pepper. Mix well to ensure the seasonings are evenly distributed throughout the coating mixture.

Pat the chicken thighs dry with paper towels if you haven't already. Working one at a time, dip each chicken thigh into the egg mixture (from Step 1), ensuring it is fully coated. Next, dredge it in the pork rind mixture (from Step 2), pressing firmly so the coating sticks to all surfaces, especially into any crevices.

Heat the coconut oil in a large cast-iron skillet over high heat until it just begins to smoke. Carefully place the coated chicken thighs into the hot oil. Fry for 2-3 minutes on one side, then flip and fry for another 2-3 minutes until the crust is golden brown. I like to keep the chicken spaced out in the pan to help maintain that crispy crust.

Transfer the browned chicken thighs from the skillet onto a baking sheet. Place them in the preheated oven and bake for 10-15 minutes, or until the internal temperature of the chicken reaches 170-175°F. This ensures the chicken is fully cooked and remains juicy inside while retaining its crispy exterior.