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Gather the ingredients.
Split the chicken breasts in half, so that you have 2 thinner cutlets. Preheat the oven to 400 F.
Pound each breast until they are around a quarter-inch thick.
Place the potato chips in a plastic bag and press out all of the air. Use a rolling pin to crush the potato chips. Place them in a shallow bowl until you are ready to dip them.
Season the flour with the garlic powder, salt, and pepper. Whisk to evenly distribute the spices. Dip the chicken into the flour mixture and coat both sides.
Whisk the eggs until very well beaten. Dip the chicken into the egg mixture and coat on both sides.
Place the chicken into the potato chips and press the chips all over the chicken on both sides.
Put a cooling rack on top of a baking sheet. Place the chicken onto the rack. You may need two baking sheets to fit all of the chicken.
Place the chicken in the oven and bake for about twenty minutes or until crunchy and cooked through. In the summer, serve with a fresh salad and dipping sauce. Or serve with rice or mashed potatoes and a steamed vegetable in colder weather.