Preheat the oven to 450°F. In a medium bowl, whisk together the buttermilk, egg(s), and half the weeknight hero spice blend; season with salt and pepper. Pat the chicken dry with paper towels. Place between two sheets of plastic wrap on a sturdy work surface. Using the bottom of a heavy pan (or a meat mallet), pound the chicken to a ¼-inch thickness. Discard the plastic wrap. Season with salt and pepper on both sides. Place in the bowl of spiced buttermilk; stir to coat. Set aside to marinate, turning occasionally.

Wash and dry the fresh produce. Cut the potatoes into 1-inch-wide wedges. Thinly slice the scallions, separating the white bottoms and hollow green tops. Halve the buns. Thinly slice the cheddar. In a bowl, combine the ranch dressing, sliced white bottoms of the scallions, and as much of the hot sauce as you'd like, depending on how spicy you'd like the dish to be. In a separate bowl, combine the mayonnaise and barbecue sauce; season with salt and pepper.

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

Air Fryer: Cook the potatoes at 400°F for 12 to 15 minutes.

Meanwhile, place the bacon on the remaining sheet pan; arrange in an even layer. Roast 8 to 12 minutes, or until cooked through and crispy. Transfer to a paper towel-lined plate. Reserving the sheet pan, carefully discard the foil.

Meanwhile, in a medium bowl, combine the flour, cornstarch, and remaining weeknight hero spice blend; season with salt and pepper. Working one piece at a time, coat the marinated chicken (letting any excess marinade drip off) in the seasoned flour (pressing gently to adhere). Transfer to a plate.

In a medium nonstick pan (or large for 4 servings), heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of flour sizzles immediately when added, working in batches if necessary, add the coated chicken (tapping off any excess flour before adding). Cook 5 to 8 minutes per side, or until golden brown and cooked through (if the pan seems dry, add a drizzle of olive oil before flipping). 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, place the halved buns, cut side up, on the reserved sheet pan. Place the sliced cheddar on the top halves of the buns. Toast in the oven 2 to 3 minutes, or until the buns are lightly browned and the cheese is melted. Transfer to a work surface. Assemble the sandwiches using the toasted buns, spicy scallion ranch, pickles, cooked chicken, and cooked bacon. Serve the sandwiches with the roasted potato wedges and BBQ mayonnaise on the side. Garnish the potatoes with the sliced green tops of the scallions. Enjoy!