To make the fried chicken, combine pork rinds and Romano cheese in a medium bowl.
In a separate bowl, beat the eggs.
Add the Keto Chow to a third small mixing bowl.
Place two cookie sheets to the side, with a cooling rack over one. The first will be used to place the chicken after it is breaded; the second will be used after the chicken has been cooked.
Heat lard or tallow to 400℉ in a cast iron pot. While it is heating, proceed with breading the chicken.
Handling one piece of chicken at a time with tongs, coat chicken thoroughly in egg wash and shake off excess.
Coat the chicken in the Keto Chow, then place back into the egg wash and shake off excess.
Place into the pork rinds and cheese mixture, pressing firmly to coat both sides, then place on the cooking sheet.
Place the breaded chicken into the pot. Do not overcrowd it, as that will lower the temperature of the oil.
Fry for 2- 4 minutes, turning until each side is brown.
Once the chicken is fully cooked, place on the cooling rack and salt immediately, before it cools.
To make the orange chicken sauce, measure all ingredients into a large lidded jar or a blender bottle.
Tighten lid and shake ingredients until mixed.
Place a large skillet over medium heat and add mixture to the pan.
Mix with a whisk intermittently until boiling. Once boiling, whisk frequently for 5 minutes.
Pour sauce onto cooked chicken.