The day before:

1. Put the cut up chicken in a bowl, pour the buttermilk over it, cover and refrigerate for 24 hours.

The next day:

1. Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper or a silicone baking mat.
2. Set up three shallow bowls. In the first bowl, combine the coconut flour, salt, and pepper. Crack the egg into the second bowl and fork whisk. In the third bowl, mix together the pork rinds, garlic powder, onion powder, and paprika.
3. Follow this three step process with each piece of chicken: Dredge in coconut flour, coat in egg wash, and then coat in the pork rind breading. Line each breaded piece in a single layer across the prepared baking sheet.
4. Baking for 20 minutes, checking often,  or until golden brown and crispy