Chicken and Chips

Preheat the oven to 400°.

In a small bowl, beat together the milk and egg with a fork until well mixed.

In a shallow dish, combine the crushed potato chips, onion powder and pepper.

Dip chicken pieces into the egg mixture, then roll them in the potato chip mixture.

Arrange coated pieces in a single layer in a baking pan that has been coated with nonstick vegetable spray.

Repeat until all the chicken is coated.

Let sit at room temperature for 15 minutes, then drizzle chicken with the melted butter and bake for 10 to 15 minutes until firm and golden brown.

Serve with Ranch dressing as a dipping sauce.

Yields 4 to 6 servings (18 to 20 appetizer-sized pieces).