Which is better to fry chicken in? and do you need to coat them with egg or anything?

I would say pork rinds - no carbs where as with parmesian - tho only a lil can add up. Dagnabit - I was trying to find the recipe I used that tasted like KFC....I do have one thats great, but doesnt have the crispy skin taste - and it's so juicy - fed it to a friend and after he raved about it I told him the ingrdients and he was amazed cause he HATES mayo!...here it is, just in case (and we're having it tonight):
4 or 5 chicken breasts (or more - i use legs too!)
6 Tablespoons Mayonnaise
2 Tablespoons Lemon Juice
1 Tablespoon Vinegar
2 Teaspoons Salt
1 Teaspoon Pepper
Mix mayonnaise, lemon juice, vinegar, salt and pepper in a bowl. Pour over chicken. Cook on 350 for about an hour or until browning on top.

Mixing the two of them work best IMHO. make sure to use the dried pre grated kind of parmesan (which normally otherwise worthless in any recipes), it sticks much better.

omgtwins, do you "bread" that also or just those ingrediants?
Thanks for the replies I am going to try the cheese today and the pork in a few days!

Laurie - I dunno quite whatcha mean by 'bread', i just make the mix and then roll the chicken in it and place in the oven dish. DH - who isnt following this with me - almost eat em all last nite - I had to get them hidden in the fridge so I could have something for lunch today!!

I use both the cheese and the pork rind mixed together.

I tried the pork rinds, but didn't like the extra "flavor" it gave. Tried the parmesan and *loved* it.

I just made 'Chicken Parm' this weekend with dry-grated parmesan. I dip the boneless chicken in egg and coat with parmesan. It helps to let them sit for about 10 minutes or stick the chicken in the fridge for 30 minutes so that the parm doesn't fall off in the pan.