Preheat the oven to 400 degrees F.

Trim any excess fat from the chicken breasts and split lengthwise to create a thinner chicken breast. Lightly tenderize the breasts with a meat tenderizer. Season both sides with kosher salt.

Prepare a baking sheet with aluminum foil and place a cooling rack on top to create a baking rack.

Add about 2 cups of potato chips to a gallon freezer bag and seal. Gently roll a rolling pin over the chips to crush into small flakes. Add more chips to the freezer bag and crush as long as it's manageable.

Pour the crushed chips into a shallow bowl. In another shallow bowl, whisk the two eggs until smooth. One at a time, dip both sides of the chicken breasts into the egg then place in the bowl with the potato chips. Using the opposite hand you used for the egg, firmly press the potato chips into the chicken breast on both sides to create a thick crust. Place the crusted chicken breast on the baking rack. Repeat with the remaining chicken breasts.

Bake for 18-20 minutes or until the chicken has an internal temperature of 165 degrees F. Serve on its own or with dipping sauces of your choice.