Step 1

Pulse the chips in a food processor until you have rubbly crumbs. You don't want a fine powder or large chunks. To do this by hand, snip off a corner of the bag to let air out, place the bag on a cutting board use the bottom of a skillet or rolling pin to crush the chips. You can also crush them by hand in the bag. Either way, keep checking the chips to make sure you're crushing down any large chunks.

Step 2

Break the egg into a wide, shallow pan, like a big pie plate or even a cake pan. Whisk with ½ teaspoon salt until liquid.

Step 3

In another wide, shallow pan, mix the chips, 1½ teaspoon salt, garlic powder, onion powder and paprika.

Step 4

Heat 2 tablespoons avocado oil or ghee in a large nonstick skillet over medium high heat.

Step 5

Use one hand to coat one chicken breast with egg on both sides and gently drop it into the chip pan. Use the other hand to press the chicken into the chips, flip it and press on the other side. (This technique will help your fingers not become completely coated in everything.) Be sure to press chips onto the sides of the chicken. Remove to a plate and repeat the process with the rest of the chicken. Occasionally shake the chip pan to redistribute everything into an even layer.

Step 6

Once the oil is hot (it should be shimmering and quickly run around the pan when you swirl it), add the chicken. Cook for 3-4 minutes per side and remove to a new plate. Depending on the size of the skillet you might have to do this in batches, adding more oil as necessary. Make sure the oil isn't getting too hot by the time the second batch goes in. Turn the heat down a bit if necessary.If the pan is relatively dry between batches, you can also carefully wipe the crumbs out of the pan with a paper towel before adding more oil.