2 skinless chicken breasts (we love Waitoa)
2 cups thin cut potato chips, crushed
1 tbsp garlic powder
1-2 eggs Olivado Liquid Coconut Oil Lee Kum Kee Sriracha Mayo
Fresh coriander to garnish
Preheat your oven to 200C.
Cut the chicken breasts into bite sized pieces. Mix together the crushed chips and garlic powder in a bowl, then whisk the eggs in a separate bowl.
Dip the chicken pieces into egg, then coat well in the chip mixture. Lay on a lined baking tray, then drizzle with coconut oil and bake in the oven for 15-20 minutes or until the chicken is crispy and cooked through.
Serve with sriracha mayo garnished with fresh coriander if desired.