• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Trim, peel, and cut carrots on a diagonal into 1⁄2-inch-thick pieces. Quarter lemon. • In a shallow dish, combine panko with a pinch of salt and pepper.

• Toss carrots on a baking sheet with a large drizzle of oil, salt, and pepper. Roast on top rack until browned and tender, 25-30 minutes.

• 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. Season all over with Fry Seasoning, salt, and pepper. • Brush chicken all over with mustard. Working one piece at a time, press chicken into seasoned panko until fully coated on both sides.

• Heat a 1⁄4-inch layer of oil in a large, heavy-bottomed pan over medium- high heat. • Once oil is hot enough that a pinch of panko sizzles when added to the pan, add coated chicken in a single layer. Cook until panko is golden and chicken is cooked through, 3-5 minutes per side (you may need to work in batches for 4 servings). TIP: Reduce heat if chicken begins to brown too quickly. • Transfer to a paper-towel-lined plate.

• In a large bowl, combine coleslaw mix, mayonnaise, 1⁄4 tsp sugar (1⁄2 tsp for 4 servings), juice from half the lemon, salt, and pepper.

• Halve and toast buns. • Fill buns with chicken and slaw. • Divide sandos between plates. Serve with roasted carrots and remaining lemon wedges on the side. Chicken is fully cooked when internal temperature reaches 165°.