Combine all ingredients in a jar or small bowl and whisk until smooth. Cover and refrigerate until ready to serve. The sauce will keep covered in the refrigerator for 1 week.

Heat oven to 400°F and arrange a rack in the upper third.

Place potato chips in the bowl of a food processor and pulse until the chips are coarse crumbs. Alternatively you may also place the chips in a resealable plastic bag and crush them with a rolling pin or some other heavy object—wine bottles, meat mallets and frying pans also work well. You should have about 1 1/2 cups of crushed chips. Pour chips into a shallow dish and set aside.

Slice chicken breast horizontally into 1-inch long strips. Season lightly with salt and black pepper.

Pour milk into a separate shallow dish, add chicken and turn to coat. Dredge chicken in the potato chips, turning to coat completely and arrange in a single layer on a parchment or silpat lined baking sheet.

Bake in the upper third of the oven for about 15 minutes or until lightly browned and firm. Serve with dipping sauce.