Heat oven to 400° and line the baking sheet with a non stick baking mat or parchment paper.
Crush the pork rinds into a fine crumb using a rolling pin or food processor.
In a medium bowl combine the crushed pork rinds with parmesan, chili powder, onion powder, garlic powder, salt, pepper and mix well. Set aside.
Whisk the egg with water in a bowl or soup plate and set aside.
Slice the chicken breasts in half, horizontally, so that you get 6 chicken cutlets.
With one hand, dip a chicken cutlet into the egg mixture and toss into the pork rinds without touching them with your eggy hand. Using your other hand, toss the chicken around in the pork rinds, then place onto the baking sheet.
Repeat for all 6 pieces of chicken.
Go back and double dip the chicken into the egg mixture and pork rinds until everything has been used up.
Bake for 30 minutes, or until the internal temperature reaches 180° *see note 7.