4 boneless, skinless chicken breasts
2 cups buttermilk
1 tablespoon kosher salt
1/2 teaspoon hot sauce
1 sprig fresh rosemary
Canola oil, for frying
3/4 cup all-purpose flour
Coarse kosher salt and freshly ground black pepper
Coarse kosher salt and freshly ground black pepper
2 large eggs
1 1/4 cups crushed kettle potato chips
1 cup Japanese panko breadcrumbs
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