For the Fried Chicken
• 2 boneless, skinless chicken breasts, halved to make 4 fillets
• 1 cup buttermilk
• 1 tsp hot sauce (optional)
• 1½ cups all-purpose flour
• ½ cup cornstarch
• 1½ tsp salt
• 1 tsp (each) black pepper, garlic powder, onion powder, paprika
• ½ tsp cayenne pepper (optional)
• 1 quart vegetable oil (for frying)

For the Crispy Maple Bacon:
• 6 slices thick-cut bacon
• 2 tbsp maple syrup
• ½ tsp black pepper

For the Garlic Mayo:
• ½ cup mayonnaise
• 1 clove garlic, minced
• 1 tsp lemon juice
• ½ tsp honey

For Assembling:
• 4 Turano Gourmet Sandwich Rolls, toasted
• Sliced apples
• Mike’s Hot Honey, for drizzling

① Marinate the Chicken - In a bowl, mix the buttermilk and hot sauce (if using). Submerge the chicken fillets and marinate for at least 30 minutes—or overnight for best juiciness.
② Prepare the Crispy Maple Bacon - Preheat the oven to 375 °F (190 °C). Line a baking sheet with parchment paper. Arrange bacon slices, brush with maple syrup, and sprinkle with black pepper. Bake 15–18 minutes, flipping halfway, until caramelized and crispy. Transfer to paper towels to drain.
③ Coat & Fry the Chicken - In a shallow bowl, whisk flour, cornstarch, salt, black pepper, garlic powder, onion powder, paprika, and cayenne. Remove chicken from the buttermilk mixture, letting excess drip off. Dredge each piece in the flour mixture, pressing to ensure a thick, even coating. Heat vegetable oil to 350 °F (175 °C) in a deep pan. Fry chicken for 4–5 minutes per side, until golden brown and crispy. Drain on a wire rack (not paper towels) for maximum crispiness.
④ Make the Garlic Mayo - In a bowl, mix the mayonnaise, minced garlic, lemon juice, and honey. Chill until ready to use.
⑤ Assemble Your Sandwich - Toast buns until golden. Spread garlic mayo on both top and bottom buns and top with thinly sliced apples. Add a piece of crispy fried chicken, the crispy maple bacon and drizzle generously with Mike’s Hot Honey. Finish with the top of the bun, press lightly, and serve. Enjoy!