- Preheat oven to 425 degrees. Lightly oil a cookie sheet or baking dish.
- Combine mayonnaise and Sirracha. Brush on both sides of each breast. Spread potato crisp over the surface of a large plate. Roll each breast in crushed crisps.
- Set on baking sheet and bake 25 minutes (more if breasts are very thick) or until juices run clear.
- Remove and serve with additional mayonnaise and Sriracha sauce.
Rooster brand Sriracha from Huy Fong Foods and Organicville brand Sriracha are both gluten free.