Crispy fried chicken sandwich

First version: cut a sandwich-sized chunk of baguette, split it in half and scoop it out, reserving the bread meat.

Cook the bacon, drain it on paper towels and brush the bread with the bacon fat before toasting it in the oven.

Soak the lettuce in ice water about 10 minutes to crisp it up.

Bake frozen chicken tenders in the oven to a crispy state, stack two with two folded slices of provolone and return to the oven to melt.

Top with the bacon, the chilled and patted dry lettuce, tomatoes and mayo.

Improved version: butterfly the chicken breasts, pound flat, season both sides with kosher salt and black pepper and dry brine in the fridge.

Slice green tomatoes and salt them lightly.

Season a cup and a half of flour with a teaspoon cayenne, a teaspoon smoked paprika, a quarter teaspoon each onion powder, white pepper and garlic powder plus a pinch of kosher salt and black pepper, and spread it on a wide rimmed plate.

Combine two eggs with a cup and a half of buttermilk for the wet stage and set out a cup and a half of finely ground cornmeal.

Blot the tomatoes and dredge them in the flour, then the egg, then the cornmeal.

Bread the blotted chicken in flour, egg and panko.

Bread a giant wide mozzarella stick with a double flour and egg treatment before coating in breadcrumbs, then freeze 20 minutes.

Heat oil to 350F and fry the tomatoes about five minutes until floating and golden brown.

Fry the chicken at 375 because it is so thin, then the mozzarella two to three minutes until golden brown; drain everything on wire racks and keep warm in a low oven.

Toast the un-scooped baguette face down with mayonnaise on a well-seasoned rimmed baking sheet in a 375F oven about five minutes, weighed down with another sheet.

Smear both sides with a mixture of mayo and grain mustard and assemble with the crispy chicken, bacon, tomatoes and cheese, then press.