Preheat a deep cast iron skillet with 1 cup coconut oil (or reserved bacon fat to 350 degrees F. In a medium bowl, mix the eggs. In another medium bowl, mix the cheese and pepper. Cut the chicken into bite sized nuggets. Dip the nugget into the egg mixture, then into the cheese mixture. Coat each nugget well.

Once the oil is hot, fry nuggets in batches for about 5 minutes or until no longer pink inside and you have a nice golden color on the batter. Timing will depend on how big you make the nuggets.

Preheat oven to 350 degrees F. Place on a greased baking sheet. Bake for 20-30 minutes or until golden brown. Timing will depend on how big you make the nuggets.

Heat waffle iron to high heat. Shred the zucchini. Place zucchini in a colander over a sink and sprinkle with salt. Allow to drain for 4 minutes. Squeeze out moisture.

Place the zucchini in a medium bowl. Add the parmesan, coconut oil and egg. Mix well.

Grease the hot waffle iron. Place 3 tablespoons mixture into the center of the iron and close. Cook for 3-4 minutes or until golden brown and crisp.

Remove from waffle iron and serve with hollandaise if desired.

In the bottom of a double boiler or in a medium saucepan, bring 1 in. of water to a simmer over high heat and adjust heat to maintain simmer. Put egg yolks, lemon juice, and mustard in top of a double boiler or in a round-bottomed medium bowl and set over simmering water. Whisk yolk mixture to blend.

Whisking constantly, add butter in a slow, steady stream (it should take about 90 seconds). Cook sauce, whisking, until it reaches 140°, then adjust heat to maintain temperature (remove from simmering water if necessary). Add salt, pepper, and cayenne and continue whisking until thick, about 3 minutes. Adjust seasonings to taste. Remove from stove and set aside.