Instructions

• Preheat the oven to 375°F.
• In a shallow bowl or plate, combine 1 1/3 cups crushed potato chips, 1/2 teaspoon dried parsley, 1/4 teaspoon garlic powder, and 1/4 teaspoon onion powder; mix until evenly distributed.
• In a separate shallow bowl, beat the 2 large eggs until blended.
• Pat the 4 boneless, skinless chicken breasts dry with paper towels. Season both sides of each breast with kosher salt and ground black pepper to taste.
• One at a time, dip a seasoned chicken breast into the beaten eggs, turning to coat both sides, then press each breast into the potato chip mixture so the chips adhere and form an even coating on both sides. Repeat for all breasts.
• Grease a baking sheet and arrange the coated chicken breasts on it in a single layer with space between them.
• Bake in the preheated oven for 35 to 45 minutes, or until an instant-read thermometer inserted into the thickest part of each breast reads 165°F.
• Remove the chicken from the oven and let rest for 5 minutes, then slice and serve with your preferred sauce.