1/2 cup all-purpose flour
Kosher salt and freshly ground black pepper
2 large eggs, lightly beaten
1 bag (11-ounce) potato chips, crushed
4 boneless, skinless chicken breasts (about 11/2 pounds)
Vegetable oil, for frying
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
Place the flour in a shallow bowl and season generously with salt and pepper. Place the beaten egg in another shallow bowl. Leave the crushed potato chips in the bag. (This way you don’t dirty another dish!)
Rinse the chicken and pat dry with paper towels. Slice each chicken breast lengthwise into 4 or 5 strips. Generously season the chicken with salt and pepper. Working in small batches, lightly dredge both sides of the chicken in the seasoned flour, shaking off the excess. Next dip the chicken in the egg wash to coat completely, letting the excess drip off. Then dredge the chicken through the crushed potato chips, evenly coating on all sides. Place the prepared chicken on a baking sheet or cutting board.
In a large stockpot or Dutch oven pour enough oil so that there is an approximately a 1-inch layer of oil. Over medium-high heat, warm the oil until a few droplets of water sizzle when carefully sprinkled in the pot. In batches so as not to over crowd the pot, cook the chicken until golden brown, about 3 minutes per side. Transfer the chicken to a baking sheet lined with parchment paper. Transfer to the oven and bake until the chicken is cooked through, about 15 to 20 minutes. Serve warm.