When I've done it with the chicken (I use boneless, skinless) I use my wok and gently put it in there. I've never tried to drop it in a deep fryer.

I dip it in egg first, then roll it in the breading really well. The breading seems to hold on well that way.

You might also use pork rinds, I forget about them because I don't keep them (if I buy a bag I eat the whole bag type of thing). I saw some BBQ ones the other day. Something you might want to try.