Make wet dredge by combining eggs, cream, hot sauce and Blackening seasoning in a bowl.
In a separate container pour ¼ cup of pork king good Cajun seasoning on a plate.
Dry off chicken thighs with paper towel then one at a time dredge the chicken into the wet mixture then into the pork king good bread crumbs lightly packing the the breading on both sides of the thigh.
Continue the breading process adding a ¼ cup of breading to the plate with each thigh.
Once thighs are breaded heat up Bacon Up bacon grease in cast iron skillet to about 350 degrees F.
Lay the thighs skin side down for about 5-7 minutes until a deep golden crust has formed. Then gently flip the chicken using a fish spatula.
Continue cooking on the other side for about 8 minutes until chicken has reached an internal temperature of 170 degrees F.
Remove chicken thighs and let rest on a cooking rack for 2-3 minutes before slicing.
In a medium saucepan reduce heavy cream with Blackening spice and hot sauce until it begins to thicken.
Turn heat to low and whisk in bleu cheese until smooth, finish with chive rings.