If the chicken breast is large, butterfly it or slice horizontally to make one even-thickness cutlet about 1/2-inch thick. Pound gently between plastic wrap if needed to even thickness. Season both sides with 1/2 tsp kosher salt, 1/4 tsp black pepper and 1/4 tsp garlic powder.

Marinate

Place the seasoned chicken in a shallow dish and pour 1/2 cup buttermilk over it. Cover and refrigerate for 20–30 minutes (or up to 2 hours) to tenderize and let the coating adhere.

Breading station

In a shallow bowl mix 3/4 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp paprika, 1/4 tsp cayenne, 1/2 tsp garlic powder, 1/2 tsp kosher salt and remaining 1/4 tsp black pepper. In a second shallow bowl whisk 1 egg with a splash (about 1 tbsp) of water. Remove chicken from buttermilk, let excess drip off, dip into flour mixture, then into the egg, then back into the flour for a double-coated crust. Press the flour onto the surface to help it adhere.

Fry the chicken

Pour 2 cups neutral oil into a heavy skillet (cast iron preferred) to a depth of about 1/2 inch. Heat over medium-high until oil registers 350°F (175°C) or a small piece of bread sizzles immediately. Carefully add the breaded chicken and fry 3–4 minutes per side until deep golden brown and internal temperature reaches 165°F (74°C). Adjust heat to maintain oil temperature. Transfer to a wire rack set over a baking sheet and rest for 3–4 minutes.

Cook bacon

While the chicken rests, cook 3 slices thick-cut bacon in a skillet over medium heat until crisp, turning occasionally, about 6–8 minutes. Drain on paper towel and keep warm.

Honey mayo

In a small bowl combine 1.5 tbs mayonnaise, 1 tbs honey and 1/2 tsp lemon juice. Taste and adjust honey or lemon for sweetness/acidity balance.

Prepare produce and toast bun

Slice 1/2 avocado and season lightly with a pinch of salt and a few drops of lemon juice to prevent browning. Wash and dry 2 leaves of lettuce and slice 2 tomato rounds if not already sliced. Lightly butter the bun (optional) and toast in a hot skillet or oven until golden, 1–2 minutes.

Assemble

Spread half the honey mayo on the bottom bun. Place lettuce leaf, tomato slices, and the fried chicken breast on top. Add the cooked bacon slices, then avocado slices. Spread remaining honey mayo on the top bun and close the sandwich. Press gently and serve immediately.

Serve

Cut sandwich in half if desired and serve hot. Optional: serve with pickle spear or fries.