Cut the 2 chicken breasts into small nugget-sized pieces. Process the chips in a mixer or food processor until they become fine breadcrumbs.
In a bowl, whisk together the egg with a splash of milk, 1 teaspoon salt, 1 teaspoon pepper, and 1 teaspoon paprika powder. If using tortilla chips, also add 2 teaspoons cayenne pepper.
Refrigerate the egg mixture while you prepare the chicken for breading.
Set up a breading station with three containers: flour in one bowl, the seasoned egg mixture in another bowl, and the chip breadcrumbs in a large freezer bag.
Coat each chicken piece: dredge in flour and tap off excess, dip into the seasoned egg, then place in the freezer bag with chip breadcrumbs. Shake the bag vigorously and press firmly so each piece is fully coated.
Heat the 2 kg of frying fat to 160°C (320°F). Fry the breaded chicken pieces for 6-8 minutes until golden and the internal temperature reaches 74°C (165°F).
Remove with a slotted spoon and drain on kitchen paper.
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