• Before starting, preheat the oven to 475˚F. Wash and dry all produce.
• Remove any brown spots from potatoes, then cut potatoes into 1/2-inch wedges.
• To an unlined baking sheet, add potatoes and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat.
• Roast in the bottom of the oven for 25-28 min, flipping halfway through, until potatoes are tender and golden. (NOTE: For 4 servings, roast in the middle and bottom of the oven, rotating sheets halfway through.)

• Line a baking sheet with parchment paper.
• To a large zip-top bag, add corn flakes. Seal bag shut. Using a rolling pin or heavy-bottomed pot, crush corn flakes into a breadcrumb-like texture. 
• To the bag with crushed corn flakes, add panko. Shake to combine.
• Pat chicken dry with paper towels.
• To a shallow dish, add chicken and 3 tbsp (6 tbsp) mayo. Season with salt and pepper. Toss to coat.

• Pat chicken dry with paper towels, then cut into 1-inch-wide strips.
• To the bag with corn flake mixture, add chicken, one piece at a time. Shake the bag to coat each piece. Using your hands, press corn flake mixture into chicken to adhere completely. 
• Transfer chicken to the prepared baking sheet. Repeat until all chicken has been crusted.
• Drizzle 1 tbsp (2 tbsp) oil over top of chicken.
• Roast in the top of the oven for 12-16 min, flipping halfway, until golden and cooked through.**

• Meanwhile, heat a large non-stick pan over medium.
• When the pan is hot, add bacon. Cook for 5-7, flipping occasionally, until crispy.**
• Remove from heat. 
• Using tongs, transfer to a paper towel-lined plate. Set aside.

• Meanwhile, thinly slice celery.
• Thinly slice chives.
• To a large bowl, add chives and remaining mayo. Season with salt and pepper. Stir to combine. In a small bowl, reserve half the chive-mayo mixture.
• To the remaining chive-mayo mixture in the large bowl, add vinegar, celery, coleslaw cabbage mix and 1/2 tsp (1 tsp) sugar. Toss to coat. 
• To a medium bowl, add BBQ sauce and half the hot sauce (TIP: Like things spicy? Add more hot sauce!). Stir to combine.

• Tear bacon into bite-sized pieces, then add to the large bowl with slaw. Stir to combine.
• Divide potato wedges, slaw and chicken strips between plates.
• Serve reserved chive-mayo mixture and BBQ hot sauce alongside for dipping.

If you've opted to get chicken breasts, pat dry with paper towels, then cut into 1-inch-wide strips. Prepare and cook in the same way the recipe instructs you to prepare and cook chicken breast tenders.