Cut chicken into uniform strips, about ½-inch thick. Season them lightly with salt and pepper.

Prepare three shallow dishes. Fill one with flour, whisk two eggs in the second, and place finely crushed kettle chips in the third.

Coat each chicken strip in flour, letting any excess fall away.

Dip the floured strips into the whisked eggs, ensuring they are completely covered.

Press the egg-coated chicken strips firmly into the crushed potato chips for a generous coating.

Heat about ½ inch of oil in a skillet over medium heat until shimmering. Carefully add chicken strips and fry for 3-4 minutes per side until golden.

Remove the fried strips and place them on a wire rack to drain excess oil.

For the dip, whisk together sour cream, ranch seasoning, and a splash of milk until smooth.