My experience with pork rinds is that they're not really suitable for deep frying. They don't have the "coat and cling" properties of bread crumbs or a batter unfortunately

Mostly, they make a wonderful, crispy topping on baked things. Or for thin fish fillets or pounded veal, pork or chicken filets .. dip the meat briefly in beaten egg, then dip in the finely ground up pork rinds (seasoned as you please) then shallow-fried in fat, turning very carefully with a wide spatula to prevent dislodging the crumbs.

Doreen