Before starting, preheat the oven to 475˚F.Wash and dry all produce.Heat Guide for Step 5: 1 tsp (2 tsp) mild, 2 tsp (4 tsp) medium, 1 tbsp (2 tbsp) spicy and 2 tbsp (4 tbsp) extra-spicy! Cut potatoes into 1/2-inch wedges.Add potatoes and 1 tbsp oil to an unlined baking sheet. (NOTE: For 4 ppl, 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, flipping halfway through, until tender and golden-brown, 25-28 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)

Add cornflakes to a large zip-top bag. Seal shut. Using a rolling pin or the bottom of a pot, crush cornflakes into a breadcrumb-like texture. Add panko to the bag with crushed cornflakes, then shake to mix.Pat chicken dry with paper towels.Add chicken, and 3 tbsp (6 tbsp) mayo to a shallow dish. Season with salt and pepper. Toss to coat.Add chicken to cornflake mixture, one at a time, shaking bag to coat after each addition. Using your hands, press cornflake mixture into chicken to coat completely.

Transfer chicken to a parchment-lined baking sheet. Drizzle 1 tbsp (2 tbsp) oil over chicken.Roast in the top of the oven, flipping halfway until golden-brown and cooked through, 12-16 min.\*\*

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

Meanwhile, thinly slice celery.Thinly slice chives.Add chives and remaining mayo to a large bowl. Season with salt and pepper. Stir to combine. Reserve half the chive mayo in a small bowl.Add vinegar, celery, coleslaw cabbage mix and 1/2 tsp (1 tsp) sugar to the large bowl with chive mayo and toss to coat. Add BBQ sauce and hot sauce to a medium bowl. (NOTE: Reference heat guide.) Stir to mix.

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