1 cut up fryer
1 pkg Pringles low cal potato chips
1 egg dash of pepper

Remove skin from chicken (except wings).  Dry thoroughly with a paper towel.

Beat the egg in a pie tin or plate with an edge.

Add dash of pepper.

Crush chips on a cookie sheet with a rolling pin.

Dip the dried chicken in the egg, covering completely, and then in the crush chips.

Handling carefully, turn over so the chicken is covered with chips.  [Tongs are helpful.]

Place chicken in a large cake pan. A cookie sheet will also work but the chicken juices will run off the edge and dirty the oven so put a drip catcher under the likely drip places.

Bake at 350 degrees for 1 hour. Turn chicken with tongs every 20 minutes to prevent sticking.