These irresistible chicken fingers get their crunch not from deep frying but from potato chips. Experiment with chip flavors -- barbecue, sour cream, chive, you name it.
Heat the oven to 400 degrees. Cut the chicken into finger-sized pieces. Thread the pieces onto soaked wooden skewers (if desired).
Fill a large ziplock bag with the potato chips, salt, and pepper. Seal the bag, then crush the chips with the back of a wooden spoon or a rolling pin. In medium bowl, beat the egg and milk. Dip the chicken pieces into the egg mixture, then put them in the bag and shake gently to coat.
Place the chicken pieces on an ungreased cookie sheet and bake for 20 minutes, flipping once. Serve with barbecue or honey mustard dipping sauce or salsa.