Trim any fat from the chicken breasts. Slice each breast into 3–4 strips about 3/4 inch wide so you end up with roughly 12 tenders total from 1 lb. Pat the strips dry with paper towels.

Season both sides of the chicken strips evenly with 1 tsp salt, 1 tsp black pepper, 1 tsp garlic powder, and 1 tsp paprika. Set aside for 5 minutes to let flavors settle.

Breading station

Make breading

Place the flour in a shallow wide dish. In a second shallow dish, whisk the 2 eggs with 2 tbsp milk until smooth. In a third dish or a wide bowl, add the 3 cups of potato chips and pulse-crush them with a food processor or place in a zip-top bag and crush with a rolling pin until mostly fine with a few small crunchy bits. If using, mix 1 cup plain breadcrumbs into the crushed chips to improve adhesion and texture.

Working with one strip at a time: dredge a seasoned chicken strip in flour, shaking off excess; dip it in the egg wash, letting excess drip back into the bowl; then press it firmly into the crushed potato chips so they adhere all over. Place breaded tenders on a wire rack or sheet tray. Repeat until all tenders are coated.

For an extra-crispy double coating (optional): after the first chip coating, return the tender to the egg wash and press into crushed chips again.

Cooking

Pan-fry method (recommended for best texture)

Pour about 1/2 to 1 cup vegetable oil into a large skillet so the oil is about 1/4 inch deep and heat over medium-high heat until shimmering (about 350°F if using a thermometer). Add breaded tenders in a single layer without crowding, working in batches. Cook 2–3 minutes per side until golden brown and internal temperature reaches 165°F. Transfer cooked tenders to a wire rack set over a baking sheet to drain and keep crisp. Replenish oil between batches if needed.

Oven-bake alternative

Preheat oven to 425°F (220°C). Lightly spray or brush a sheet pan with oil. Arrange breaded tenders on the pan and lightly spritz tops with oil. Bake 12–16 minutes, flipping once halfway through, until golden and internal temperature reaches 165°F. Baking yields less oiliness but slightly less crunch than frying.

Serve the tenders hot with lemon wedges and dipping sauce of choice.