1 pound boneless, skinless chicken breasts
170 g bag regular potato chips
2 eggs, beaten

Cut each chicken breast portion into at least four lengthwise strips. If the portion is large, you might even be able to get five or six strips out of a singe breast.
Now here comes the fun part. Without opening the bag, smash the potato chips by squashing and rolling the bag until the chips are mushed into teensy-weensy crumbs. Of course, the bag will pop, but that\'s OK. You can even roll a rolling pin over the bag to get the crumbs really fine.

Open the bag at the top (if it hasn\'t already opened itself) and, after dipping each chicken finger into the beaten egg, drop it into the potato chip bag and shake until completely coated. Remove the fingers and place them on a lightly greased baking sheet, leaving some space between them.
(Please resist the urge to eat any leftover potato chip crumbs as they\'ve been in contact with the chicken.)

When all the chicken fingers are coated, bake at 425 degrees for 10 minutes, then turn them over and bake for 10 to 15 minutes more, until sizzling and lightly browned.

Serve with ketchup or barbecue sauce.