• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Cut potatoes into 1/2-inch-thick wedges. Trim and thinly slice scallions. Halve buns.

• Line a baking sheet with foil; toss potatoes on one side of sheet with a drizzle of oil, half the Fry Seasoning (you’ll use the rest later), salt, and pepper. Add bacon* to empty side and sprinkle with brown sugar. • Roast on top rack until potatoes are browned and tender and bacon is crispy, 20-25 minutes (if bacon finishes first, carefully transfer to a paper-towel-lined plate and continue to roast potatoes). (For 4 servings, divide between 2 foil-lined sheets; roast potatoes on top rack and bacon on middle rack.)

• Meanwhile, in a medium bowl, combine coleslaw mix, scallions, sour cream, half the mayonnaise, 1 TBSP vinegar, and 1 tsp white sugar (for 4 servings, use a large bowl, 2 TBSP vinegar, and 2 tsp white sugar). Season with salt and pepper.

• In a small, microwave-safe bowl, combine BBQ sauce, chili powder, and remaining vinegar. Microwave until slightly thickened, 30 seconds (45 seconds for 4 servings). • In a separate small bowl, combine honey Dijon dressing with remaining mayonnaise. Season with salt and pepper.

• Pat chicken* dry with paper towels; season all over with remaining Fry Seasoning, salt, and pepper. • Heat a drizzle of oil in a large pan over medium heat. Add chicken and cook until browned and cooked through, 6-8 minutes per side. • While chicken cooks, toast buns until golden. • Once chicken is almost done, top with gouda; cover pan with lid to melt cheese, 30-60 seconds.

• Spread cut sides of buns with BBQ sauce. Fill buns with chicken, bacon, and a spoonful of slaw. • Divide sandwiches, potato wedges, and remaining slaw (draining first) between plates. Serve with honey mustard mayo on the side for dipping. Bacon is fully cooked when internal temperature reaches 145°. Chicken is fully cooked when internal temperature reaches 165°.