Chicken skins work quite nicely too.

Save the skin from your chicken parts, or perhaps the butcher will provide you with the scraps from preparing skinless chicken breasts, etc ... Scrape away the fat from the pieces of skin ... Melt the chicken fat in a large skillet, and fry the pieces of skin a few at a time until browned and crispy (med to med high heat, and watch so they don't burn) .. drain on paper towels, salt or not as desired. Yum, and zero carbs

Doreen