Preheat the oven to 400 degrees F.
Cut the chicken into finger-size pieces. Fill a large, re-sealable plastic bag with the potato chips, seal the bag, and crush the chips with the back of a wooden spoon.
In a small bowl, whisk the egg and milk. Dip the chicken pieces into the egg mixture, then into the bag. Shake gently to cover. Place on an un-greased cookie sheet.
Bake for 20 minutes, flipping once during the cooking time. Serve with barbecue sauce, salsa, or honey mustard.
Recipe courtesy of Deana Cook, Senior Editor, Family Fun Magazine