Open the bag of chips, letting the air out. Use a rolling pin or meat tenderizer to bang the outside of the bag, crushing the chips into smaller pieces.

Using three shallow bowls/dishes, place the chips, flour, and whisked eggs in separate bowls.

Season each side of the chicken breasts with salt and pepper. Dredge each breast in the flour, then dip in the egg and then dredge on both sides in the bbq chip crumbs.

Heat the canola oil in a large skillet over medium-high heat until hot. Cook chicken on each side until golden brown and cooked throughout, about 2-3 minutes on each side.

Remove the cutlets and place on a paper towel to remove excess grease and immediately season with extra salt on each side.