Step 1

Wash and dry produce. Dice potatoes into 1-inch pieces. Trim and thinly slice scallions.

Step 2

Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 8-10 minutes. Drain and rinse under cold water until potatoes are slightly cooled, 30 seconds. Set aside.

Step 3

Pat chicken dry with paper towels; season all over with half the Sweet and Smoky BBQ Seasoning (all for 4 servings), salt, and pepper. Heat 2 TBSP oil (4 TBSP for in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 5-7 minutes per side. (If chicken starts to brown too quickly, lower that heat!) Turn off heat; transfer chicken to a cutting board.

Step 4

In a large bowl, whisk together sour cream, half the Fry Seasoning, one packet of mustard, 3 TBSP mayonnaise, 3⁄4 tsp salt, and pepper until combined (use all the Fry Seasoning, two packets of mustard, 6 TBSP mayonnaise, and 1 1⁄2 tsp salt for 4 servings); set aside. In a medium bowl, whisk together BBQ sauce, half the remaining packet of mustard (whole packet for 4), and 1 TBSP ketchup (2 TBSP for until combined; set aside.

Step 5

Add cooled potatoes to bowl with creamy mustard dressing; toss to combine. Stir in scallions. Taste and season with more salt and pepper if desired.

Step 6

Once cool enough to handle, thinly slice chicken crosswise. Divide chicken and potato salad between plates. Spoon BBQ sauce mixture over chicken.Chicken is fully cooked when internal temperature reaches 165°.