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1
For the honey mustard sauce: Mix together the mustard, honey and mayonnaise in a small bowl and refrigerate until ready to use.
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2
For the fried chicken BLT melt: Preheat the oven to 400 degrees F. Line a baking sheet with foil.
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3
Remove the poached chicken from the refrigerator and let come to room temperature.
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4
Lay the bacon slices on the prepared baking sheet and bake until crisp, about 20 minutes.
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5
Drain on a paper-towel-lined plate.
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6
Add 1 1/2 inches of oil to a high-sided cast-iron skillet (making sure you are below halfway) and heat until a deep-fry thermometer inserted in the oil registers 375 degrees F. While waiting for the oil to heat, toast the buns in the still-warm oven.
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7
Whisk together the flour, salt, garlic powder, paprika and black pepper in a baking dish.
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8
In a separate baking dish, whisk together the buttermilk and hot sauce.
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9
Slice each chicken breast in half horizontally.
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10
Dredge the chicken through the buttermilk, letting any excess drip off, then through the flour.
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11
Carefully place in the hot oil and fry until golden and crisp, 1 to 2 minutes on each side.
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12
Remove to a paper-towel-lined plate to drain.
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13
Cover the chicken pieces immediately with the cheese slices so they can begin to melt.
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14
Spread the cut sides of the buns with the honey mustard sauce.
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15
Add 2 pieces of fried chicken to each bottom bun, and top with 2 pieces of bacon, a piece of lettuce, a slice of tomato and more sauce if desired.
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16
Sandwich the buns together and enjoy.
