In a large bowl, whisk together the eggs and hot sauce until fully incorporated. Add chicken and marinate for a few hours in the refrigerator.
Begin heating your oil over medium heat in a deep pot. Ideal frying temperature is between 350 and 360F.
In a medium size bowl, combine the fajita seasoning, pepper, salt and garlic powder.
In a food processor, crush the chicharrón and pulse until it becomes fine crumbs. (Optional: reserve a few pieces of chicharrónes for garnish.) Place the crushed pork rinds in a shallow baking dish. Add the dry seasonings and mix well.
Check the temperature of your frying oil with a thermometer. Dredge the chicken in the chicharrón crumb mixture.
Carefully place chicken pieces in the hot frying oil. Do not over crowd frying pot or your oil temperature will dip. Fry each chicken piece for about 5 to 8 minutes. Flip halfway through the cooking process. Remove from oil and drain on paper towels.