1 bag Pepe's Chicharrones, crushed
4 Chicken thighs
1 qt. Buttermilk
Marinate chicken in buttermilk for 2 hours in the refrigerator.
Crush pork rinds into a fine coating and add to a zip lock bag.
Put chicken in bag and cover liberally with crushed pork rinds.
Bake at 350 °F for 18 minutes.