Preheat your oven to 400°F (200°C) or your air fryer to 375°F (190°C).
Crush the potato chips using a rolling pin or food processor, leaving some larger crumbs for extra crunch.
In a bowl, combine flour, garlic powder, onion powder, black pepper, paprika, and salt if needed.
In a separate bowl, whisk together the eggs and milk until smooth.
Set up your breading station with the flour mixture, egg wash, and crushed potato chips in separate shallow bowls.
Dredge each chicken piece first in the flour mixture, shaking off any excess.
Dip the floured chicken into the egg wash, ensuring it is fully coated.
Press the chicken firmly into the crushed potato chips, coating evenly and pressing chips onto the surface for a good crust.
Place the coated chicken pieces on a baking sheet lined with parchment paper or a wire rack.
Lightly spray the chicken with cooking spray or drizzle melted butter on top to help it crisp while baking.
Bake in the oven for 20-25 minutes, flipping halfway through, or air fry for 12-15 minutes, flipping once, until golden and cooked through (internal temperature should reach 165°F / 75°C).
Let the chicken rest for a few minutes before serving to keep it juicy.
Serve with your favorite dipping sauces like ranch, honey mustard, or BBQ sauce.