In a medium bowl, combine buttermilk, 1 tablespoon rosemary, 1 tablespoon thyme, garlic, 1 teaspoon salt, 1/2 teaspoon pepper, and hot pepper sauce.
Place chicken in a large resealable plastic bag; pour buttermilk mixture over chicken. Seal bag, and refrigerate for 12 to 24 hours, turning occasionally. Remove chicken from marinade, discarding marinade.
In a large skillet, heat 1/2 inch vegetable oil to 350° over medium heat. Preheat oven to 375°. Line a rimmed baking sheet with parchment paper. Place a wire rack on top of rimmed baking sheet.
In a shallow dish, combine flour, remaining 2 teaspoons salt, and remaining 1 teaspoon pepper.
In a separate shallow dish, combine eggs and water; beat with a fork until well combined.
In another shallow dish, combine bread crumbs, remaining 1 tablespoon rosemary, and 1 tablespoon thyme. Coat chicken with flour, shaking off excess. Dip floured chicken in egg mixture, allowing excess to drain. Coat chicken in bread crumb mixture. Fry chicken, in batches, for 1 to 2 minutes on each side until lightly browned. Place chicken on a wire rack. Bake for 35 to 45 minutes or until a meat thermometer inserted into center of chicken breasts registers 175°, and juices run clear. Drain on paper towels.
