[PROTEIN DOUBLE BACON] MA/CA Only Compliant Chicken & Bacon Sandwiches with Garlic Bread Buns, Smoky Mustard Mayo & Potato Wedges

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.

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

Heat a large 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 in the pan. (TIP: If bacon did not yield enough fat, add a drizzle of oil to supplement.)

Pat chicken dry with paper towels and season all over with salt, pepper, and remaining fry seasoning.

Heat pan used for bacon over medium-high heat and add chicken; cook until browned and cooked through, 3-5 minutes per side. (TIP: Lower heat if chicken begins to brown too quickly; if chicken is on the thicker side, reduce heat and cover pan after flipping.) Wipe out pan.

While chicken cooks, stir remaining garlic powder and a pinch of salt into a bowl with softened butter until combined. TIP: If butter is not soft enough to mix, microwave in 10 second intervals until soft but not melted.

Halve buns; spread garlic butter over 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, mix mayo, smoky mustard, and 1 tsp water (2 tsp water for 4) until thoroughly combined.