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.
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