Brown Sugar Bourbon Chicken Sandwiches

Toss potatoes on a baking sheet with a large drizzle of oil, half the Fry Seasoning, salt, and pepper. (If baking sheet is too crowded for 4 servings, divide potatoes between two sheets; roast on top and middle racks, swapping rack positions halfway through.)

Roast on top rack until browned and tender, 20-25 minutes.

Halve bacon* lengthwise; slice crosswise into ¼-inch pieces.

Place bacon in a small dry pot over medium heat. Cook, stirring, until browned and crispy, 6-8 minutes.

Turn off heat; using a slotted spoon, transfer bacon to a small bowl. Discard all but 1 TBSP bacon fat (2 TBSP for 4 servings) from pot. TIP: If there's not enough bacon fat, add a drizzle of oil!

Add onion to pot with bacon fat (off heat); stir to combine, allowing residual heat to soften onion slightly and scraping up any browned bits stuck to bottom of pot, 30 seconds. Return pot to medium-high heat; cook, stirring occasionally, until softened and lightly browned, 4-6 minutes.

Add Brown Sugar Bourbon Seasoning and brown sugar; stir, breaking up any clumps, until combined. Stir in vinegar, jam, and 1 cup water (1½ cups for 4 servings). Bring to a boil; cook, stirring occasionally, until reduced and jammy, 8-12 minutes.

Stir in bacon until combined. Transfer bacon jam to bowl used for bacon; set aside to cool.

While jam cooks, pat chicken* dry with paper towels (if cutlets are on the thicker side, place between two pieces of plastic wrap and pound with a mallet or rolling pin to flatten). Season all over with remaining Fry Seasoning, salt, and pepper.

Heat a drizzle of oil in a medium pan over medium-high heat. Add chicken and cook until browned and cooked through, 5-7 minutes per side. TIP: If chicken is browning too quickly, reduce heat and cover pan with lid.

In a medium bowl, toss chopped lettuce with as much dressing as you like; season with salt and pepper.

In a second small bowl, combine ketchup and mayonnaise (skip this if you prefer plain mayonnaise on your sandwich!).