[PROTEIN DOUBLE BACON] Chicken & Bacon Sandwiches with Garlic Bread Buns, Smoky Mustard Mayo & Potato Wedges

Toss potatoes on a baking sheet with a large drizzle of oil, ½ tsp Fry Seasoning, ½ 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, 5-7 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).