Directions
For that chicken and marinade: Slice the chicken in lengthy strips you ought to have a minimum of 3 strips per breast.
Place the buttermilk, salt, hot sauce and rosemary oil inside a resealable plastic bag and add some chicken. Marinate, refrigerated, for 25 minutes or as much as 2 hrs.
Preheat the oven to 200 levels F and put a cooling rack on the top of the baking sheet. Pour enough canola oil inside a shallow cast-iron skillet therefore it covers the chicken generously (estimate it). Heat the oil over medium-high temperature.
For that coating: Add some flour and a few pepper and salt to some shallow bowl. In another shallow bowl, beat the eggs with 1 tablespoon water. Mix the crushed chips using the panko inside a third shallow bowl.
Take away the chicken in the marinade and pat dry having a paper towel. Working individually, dip the chicken strips first in to the flour mixture, trembling off any excess. Then use the egg, allowing the surplus to drip off, and lastly, in to the potato nick mixture.
Put the chicken strips within the herbal and prepare completely, seven to ten minutes. Don't overcrowd your pan fry the chicken in batches if necessary. Transfer the cooked chicken towards the prepared cooling rack and warm within the oven until prepared to serve.