Grease the waffle maker with cooking spray, melted butter, or oil and turn it on to heat it.

In a mixing bowl, stir together all the Chaffle ingredients until combined.

Pour the batter into a waffle maker (use about 1/3 cup batter for a 7-inch round waffle maker and 3/4 cup batter for a Belgian waffle maker).

Close the lid and allow the batter to cook for about 5 minutes (or according to your waffle maker's instructions).

Please note: As your waffle cooks, it will release steam. Wait until the steam stops coming out before checking on the waffle for doneness. Do not peek while the waffle is cooking. If you lift the lid too early, you could rip the waffle apart!

Remove cooked Chaffles from the waffle maker and top with sugar-free syrup.

Heat your oven to 350°F.

In a shallow bowl, whisk the eggs and 1/4 teaspoon black pepper together.

In another shallow bowl, mix together the crushed pork rinds, Parmesan cheese, paprika, cayenne, and 1/2 teaspoon black pepper.

One at a time, dip your chicken thighs into the egg mixture and then dredge in the pork rind mixture to fully coat. Make sure to press the crumbs into the surface and crevices of the chicken firmly.

Heat the coconut oil in a cast iron skillet over high heat. Once the oil begins to smoke, place in the chicken thighs in the skillet.

Fry the chicken thighs for 2-3 minutes on one side and then flip and fry for another 2-3 minutes until the crust is golden brown.

Transfer the chicken thighs to the baking sheet and bake for an additional 10-15 minutes, until the internal temperature reaches 170-175°F.

Assemble your chicken and chaffles by plating a chaffle, followed by a piece of fried chicken. Top with sugar-free syrup and a dusting of confectioner erythritol.