1Pound out chicken with a meat mallet to desired thinness. Place in a bowl and cover with buttermilk. Cover the bowl and place in refrigerator for at least an hour or longer if possible.
2Make honey mustard:
Mix all ingredients well in a small bowl...cover an refrigerate until ready to use.
3In a shallow dish, mix coating ingredients.
4Once chicken has marinated and is ready to bread; in a deep fryer or dutch oven, bring canola oil to 365 degree.
5Place one breast into flour mixture, covering well, place back into buttermilk, then one more time in flour mixture. Set aside and continue breading the rest of the chicken.
6Once oil is hot enough, carefully place one piece of chicken into hot grease. It will float when cooked. I usually let it then continue to cook until desired darkness and crispness. (You can add 2 pieces at a time, but I wouldn't do any more than that.) It will bring down the temp of your grease and lead to greasy, soggy chicken. I normally do just one at a time.
7Drain finished chicken on paper towels and season with salt, while hot.
Prepare bread, either toast or brown on grill or on griddle.
8Place 1st slice of bread grilled side down on plate. Spread about 1 tablespoon of honey mustard.
Next the chicken breast, cheese, bacon, tomato and lettuce. Salt and pepper tomato if desired.
9On the second piece of toast spread another tablespoon of honey mustard and place on top.