Cut chicken breasts into thirds. Place inbetween plastic wrap and pound flat. Set aside
Combine BBQ Dry Rub and 1½ cups of flour in shallow dish. Set up two other shallow dishes one for remaining flour and the other for whisked eggs.
Dredge pounded chicken in plain flour dish shake off any excess. Next dip in egg, making sure chicken is completly coated. Lastly, dredge in seasoned flour. Repeat process until all chicken pieces are dredged.
Place oil in cold frying pan. Place on stove top on medium-low heat. Let oil heat for 5 minutes.
Carefully place dredged chicken cutlets in frying pan. Do not overcrowd, pan fry chicken in 2-3 rounds depending on the size of the frying pan being used.
Fry for 5 minutes before carefully flipping chicken, tongs work best. Fry other side for another 5 minutes. Once fully fried place on paper towel lined baking sheet to soak up any excess oil.
Once all chicken is fried and the pickled slaw and avocado mayonnaise have made you're ready to assemble your sandwich. For best results smear both sides of bun with avocado mayonnaise, place 1-2 chicken cutlets on the bottom half of the bun, top with 2-3 slices of bacon and pickled slaw. Place top half of bun on sandwich and Enjoy!!