Step 1.  Set up an assembly line with three shallow bowls.  

Step 2.  Add oat fiber to the first bowl.

Step 3.  Mix together the egg and cream in the second bowl.

Step 4.  Blend pork rinds in a blender until they are the consistency of panko bread crumbs.  Mix with parmesan cheese in the third bowl.

Step 5.  Pat the excess liquid off the pickle spears with paper towels.  

Step 6.  Coat the outside of a pickle with oat fiber.  Dip the pickle into the egg wash so that it coats all sides.  Then press the pickle into the bowl of pork rinds and cheese until fully covered.

Step 7.  Carefully place the breaded pickle on a large plate and repeat with the remaining pickles.  It's best to handle the pickles with tongs so that you don't rub off the breading before it's cooked and hardened around the spears.

Step 8.  Cook the pickles by frying in oil, baking, or air frying.  

AIR FRY:  Place 4 pickles in the basket of an air fryer.  Fry at 320 degrees F for 8-9 minutes until browned.  Repeat with the remaining 4 spears.

OIL FRY:  Add coconut or avocado oil to a large skillet so that will just cover the pickles.  Bring the temperature up to 375 degrees F and fry the pickles, 4 at a time, for 2-3 minutes, turning once.  Remove pickles to a paper towel-covered plate to drain.  

BAKE:  Preheat oven to 400 degrees F and cover a cookie sheet with parchment paper.  Spray the parchment paper with cooking spray.  Place all pickles on the cookie sheet and spray them with the cooking spray.  Bake for 15 minutes, carefully flip the pickles and bake for 5 minutes more.  If the pickles haven't browned enough, then broil for 1 minute, watching carefully so that they don't burn.

Step 9.  Mix together all dipping sauce ingredients and serve with the fried pickles.