1 whole boneless and skinless chicken breast
5 to 6 oz. potato chips (plain, barbecue or sour cream)
1 egg
2 tbsp. milk
barbecue sauce or honey mustard

Preheat oven to 400°F. Cut chicken into bite size pieces. Fill a large sealable plastic bag with potato chips. Crush them.

In small bowl, whisk the egg and milk. Dip the chicken pieces into the egg mixture and then into the bag of chips. Shake gently to cover the chicken with the chips. Place on an ungreased cookie sheet for 20 minutes, flipping once during the cooking time.

Can be served with barbecue sauce, salsa or a honey mustard dip.