1 to 1 1/2 lbs whole boneless, skinless chicken breast cut into finger-sized pieces5 - 6 ozs (about 5 -6 C) chips (potato, tortilla, barbecue, sour cream or any other chip)
1/2 tsp salt
1/2 tsp pepper
1 egg
2 Tblsp milk
If desired, wooden skewers soaked in water for 20 - 30 minutes
Heat oven to 400 degrees. Fill a large ziploc bag with the chips, salt and pepper. Seal the bag and crush the chips with a roller or wooden spoon.
In a medium bowl beat the egg and milk. Dip the chicken pieces in the egg mixture and put them in the ziploc bag shaking gently to coat.
Place the pieces on an ungreased cookie sheet (if using the skewers, thread the chicken pieces onto them and place onto an ungreased cookie sheet) and b
ake for 20 minutes, flipping once.
In a medium bowl beat the egg and milk. Dip the chicken pieces in the egg mixture and put them in the ziploc bag shaking gently to coat.
Place the pieces on an ungreased cookie sheet (if using the skewers, thread the chicken pieces onto them and place onto an ungreased cookie sheet) and b
ake for 20 minutes, flipping once.
Serve with barbecue, honey mustard or you favorite dipping sauce.
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