How to make grocery store fried chicken edible.

To date I have not ranted about the dull flavorlessness of chicken breast.
But it's true. The average chicken breast is flat and dull, about as interesting as cardboard.
There is hope for the humble chicken boob. It involves ample assistance from it's barnyard neighbor the pig, in the form of bacon.
Lunch today was a chicken sandwich with bacon and Buchon cheese.
I apologize up front for the blurry pics. I think I got my greasy mits on the lens causing some burr right in the middle. If I had greased the outer edge of the lens I would have gotten that soft diffused 80's highshool senior picture look.

Skin and de-bone a store bought in-house deli mega-mart fried chicken breast. Cut into bite size chunks.

Get a couple rashers of hickory smoked bacon working.

Once the bacon is as crisp as you like it, I like mine a tiny bit chewy, drain off all but 2 tbsp of the fat and add the chunks.

Construct the sandwich on your bread of choice, sour dough for me as usual.
From bottom to top - bread, Buchon, chicken, bacon bread. I wipe the barest layer of mayo on the top piece of bread to add a little moisture to the bread.

Enjoy

J.A.F.A.R.