Preheat the oven to 400°F and line a baking sheet with parchment paper.

Pour the pork rind crumbs into a tray or a large plate.

Pour butter into a separate tray or large plate.

Dip the chicken tenders in the butter, then dredge them in pork rind crumbs. Press as much coating onto each breast as possible.

Place the coated chicken onto the prepared baking sheet and season with the sea salt and black pepper. Bake for 20 minutes, or until fully cooked.

Heat a skillet over medium-low heat. Add the buns, cut sides down, and toast until golden. Place a piece of lettuce on top of each toasted bun bottom. Lay 2 chicken tenders on top of each piece of lettuce. Top the chicken with the Buffalo sauce and pickle chips, if using. Add another piece of lettuce, 2 chicken tenders, avocado oil mayonnaise, and additional pickle chips, if using. Finish with the tops of the buns to close the sandwich.