Use a food processor or rolling pin to finely grind the chips. Place on a plate.
Place flour on a second plate and season.
In a small bowl, beat together the eggs, buttermilk, mustard and hot sauce.
Line up sliced tomatoes, flour, egg mixture and crumbs in that order.
Line a baking tray or large platter with parchment or waxed paper to place tomatoes once they're breaded. Use a rack if available to keep them from becoming soggy.
Working one at a time, dip tomato slices in flour and shake off excess. Place into egg mixture to coat. Place into crumbs and coat completely. Place onto rack or waxed paper.
When tomatoes are nearly all breaded, pour oil into a 12" saute pan to a depth of about 1/2 inch. Heat over medium-high until a small amount of flour dropped into oil begins to sizzle without turning immediately dark. If it sinks, not hot enough; if it turns dark, too hot. Place tomato slices into hot oil and fry until golden brown. Turn over and fry second side. Remove and drain on a rack or brown paper.
Serve hot with a condiment such as remoulade sauce, red pepper coulis, or crumbled goat cheese.