Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1-inch-wide wedges. Halve the buns. Thinly slice the cheddar. Roughly chop the peppers. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a bowl, combine the chopped peppers and ranch dressing. In a separate bowl, combine the mayonnaise and sliced white bottoms of the scallions. In a separate bowl, combine the barbecue sauce, honey, and as much of the hot sauce as you'd like, depending on how spicy you'd like the dish to be.

Line two sheet pans with foil. Transfer the potato wedges to one sheet pan. Drizzle with olive oil and season with salt, pepper, and half the spice blend. Toss to coat and arrange in an even layer. Roast 22 to 26 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

Meanwhile, place the flour and breadcrumbs on two separate large plates; season each with salt and pepper. Crack the egg(s) into a large bowl; season with salt and pepper. Beat until smooth. Pat the chicken dry with paper towels. Season on both sides with salt, pepper, and the remaining spice blend. Working one piece at a time, thoroughly coat the seasoned chicken in the seasoned flour (tapping off any excess), then in the beaten egg(s) (letting any excess drip off), then in the seasoned breadcrumbs (pressing gently to adhere). Transfer to a separate plate.

In a large nonstick pan, heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of breadcrumbs sizzles immediately when added, working in batches if necessary, add the breaded chicken. Cook 5 to 8 minutes per side, or until golden brown and cooked through. Transfer to a paper towel-lined plate; immediately season with salt.

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

Meanwhile, transfer the halved buns to the remaining sheet pan, cut side up. Divide the sliced cheddar among the top halves. Toast in the oven 2 to 3 minutes, or until the buns are toasted and the cheese is melted. Transfer to a work surface. Assemble the sandwiches using the toasted buns, scallion mayo, cooked chicken, BBQ sauce, and pickles. Serve the sandwiches with the roasted potatoes and pepper ranch on the side. Garnish the potatoes with the sliced green tops of the scallions. Enjoy!