Chicken & Bacon Garlic Bread Sandwiches

• Toss potatoes on a baking sheet with a large drizzle of oil, 1⁄2 tsp Fry Seasoning, 1⁄2 tsp garlic powder, salt, and pepper (1 tsp Fry Seasoning and 1 tsp garlic powder for 4 servings). • Roast on top rack until browned and tender, 20-25 minutes.

• While potatoes roast, heat a large dry pan over medium-high heat. Add bacon* and cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes. • Turn off heat; transfer to a paper-towel- lined plate. • Discard all but a thin layer of bacon fat from pan.

• Pat chicken* dry with paper towels and season all over with remaining Fry Seasoning, salt, and pepper. • Heat pan with reserved bacon fat over medium-high heat. (If bacon did not yield enough fat, add a drizzle of oil.) Add chicken; cook until browned and cooked through, 3-5 minutes per side. TIP: Lower heat if chicken begins to brown too quickly. • Turn off heat; transfer to a plate. Wipe out pan.

• While chicken cooks, stir remaining garlic powder and a pinch of salt into bowl with softened butter until combined. TIP: If butter is not yet softened, microwave in 10-second intervals until soft but not melted. • Halve buns; spread garlic butter on cut sides. • Place buns, cut sides down, in pan used for chicken over medium-low heat. Toast, pressing down with a spatula, until golden brown, 1-2 minutes.

• While buns toast, in a second small bowl, combine mayonnaise, smoky mustard, and 1 tsp water (2 tsp for 4 servings).