Heat oven to 375° and line a baking sheet with a non stick baking mat or parchment paper. Slice the chicken breasts in half, horizontally, so that you end up with four thin cutlets.
Crush the pork rinds and add them to a bowl. Place 1/2 cup Low Carb Ranch Dressing in another bowl beside the pork rinds.
Dip a chicken cutlet into the ranch, both sides, so that it is completely covered in a light coating of ranch. Place the ranch coated chicken breast into the pork rinds and toss it around to fully coat it in crushed pork rinds, then place it onto the baking sheet.
Repeat with the other three chicken cutlets, then pat the remaining pork rinds onto the tops of the four coated chicken cutlets.
Bake in the preheated oven for 25-30 minutes, until the internal temperature reaches 180°. While the burgers are baking, heat a skillet on medium heat and, once hot, add the bacon and fry until crisp, then set onto a piece of paper towel to absorb the grease.
Spread 1 tbsp ranch on each piece of the low carb bun, then add the chicken burger patty, bacon and lettuce.