• Wash and dry produce. • Dice potatoes into 3/4-inch pieces. Place in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 12-15 minutes. Drain and rinse under cold water; transfer to a large bowl to cool. TIP: Spread potatoes out to help them cool more quickly. • While potatoes cook, quarter lemon. Pick and finely chop fronds from dill. Thinly slice tomato into rounds. Trim and discard root end from lettuce; reserve two large leaves (four leaves for 4 servings), then roughly chop remaining lettuce.

• In a small bowl, combine half the sour cream, half the hot sauce, 1 tsp Fry Seasoning (2 tsp for 4 servings), a big pinch of salt, and pepper. Add water 1 tsp at a time until mixture reaches a thin, pourable consistency. • Pat chicken* dry with paper towels; place between two large pieces of plastic wrap; pound with a mallet or rolling pin until about 1/2 inch thick. • Transfer marinade to a zip-close bag. Add chicken and seal to close; set aside to marinate, tossing occasionally. Wash out bowl.

• Heat a large dry, heavy-bottomed pan over medium-high heat. Add bacon*; 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. Carefully discard bacon fat in pan; wash out pan. • While bacon cooks, in bowl used for marinade, combine two packets of mayonnaise, 1/4 tsp Fry Seasoning, and remaining hot sauce to taste (four packets of mayonnaise and 1/2 tsp Fry Seasoning for 4 servings). Season with salt and pepper.

• In a medium bowl (large bowl for 4 servings), combine tempura batter mix, remaining Fry Seasoning, a pinch of salt, and pepper. • Remove chicken from marinade; allow excess to drip off off (discard remaining marinade). Add to bowl with batter mix; toss until thoroughly coated, pressing to adhere mixture in a thick layer.

• Heat 1⁄3-inch layer of oil in pan used for bacon over medium-high heat. • Once oil is hot enough that a pinch of batter mix sizzles when added to pan, add coated chicken in a single layer. • Cook for 1 minute, then reduce heat to medium and cook until browned and cooked through, 3-5 minutes per side. (TIP: Work in batches if necessary; lower heat if chicken begins to brown too quickly.) Transfer chicken to a paper-towel-lined plate; season with salt.

• While chicken cooks, toast sourdough slices. • To bowl with potatoes, add mustard, remaining sour cream, remaining mayonnaise, a squeeze of lemon juice, and as much dill as you like. Toss to combine. Season with salt and pepper. • In a second large bowl, toss chopped lettuce with 2 TBSP olive oil (4 TBSP for 4 servings), a big squeeze of lemon juice, salt, and pepper.

• Spread half the sourdough slices with sauce. Fill with chicken, bacon, tomato, and lettuce leaves. Close sandwiches. • Halve sandwiches and divide between plates. Serve with potato salad and greens on the side. Bacon is fully cooked when internal temperature reaches 145°. Chicken is fully cooked when internal temperature reaches 165º.