Clean chicken pieces and pat dry with a paper towel. Season with salt & pepper, cover and refrigerate for at least an hour (or brine overnight).
Mix salt, pepper and milk into a shallow bowl large enough to dip chicken. Smash chips into small crumbs and place into another shallow bowl.
Dredge chicken in flour to coat. Dip coated chicken in seasoned milk and then roll in chip crumbs making sure chicken is covered with crumbs. Place breaded chicken on a rack in a cookie sheet or roasting pan. Refrigerate for 30 minutes to an hour.
Preheat oven to 425º. Spray the breaded chicken with an oil spray and place in oven. Cook for 30-40 minutes until the breading is golden brown and the chicken is cooked through.