Preheat oven to 400 degrees. Place a cast iron or oven proof 12” skillet in oven to preheat, you will be using this to cook the chicken. Line baking tray with foil and place bacon in a single layer. Bake for 15-20 minutes or until the crispiness you like.

Clean, dry and trim lettuce leaves to fit bun.

Meanwhile, make the garlic aioli by mixing mayonnaise, minced garlic, anchovy paste, lemon juice, Worcestershire sauce, kosher salt and black pepper. Set aside. (See notes for short cut)

Place chicken in large freezer bag, close bag, and lightly pound thick half of chicken to the same height as the thin half of the chicken thigh. This makes the chicken cook evenly.

Remove skillet from oven and place over medium heat. Add Tablespoon of canola oil and heat for a minute. Season chicken with a pinch of kosher salt and bit of pepper, place in hot skillet. You may want to use a splatter guard to keep the oil from flying all over.

Cook chicken until golden on one side, about 4-5 minutes, flip and finish cooking for about 3-4 minutes. Remove to a platter, cut into the thickest piece to make sure that it is cooked all the way through.

Turn the heat to medium-high, fry the buns, cut side down, in the same pan as the chicken until golden brown. If there is no oil left then spread buns with just enough mayonnaise (not Caesar aioli) to cover the bun, this will help turn the bun golden.

Spread Caesar aioli on each half of the bun, so both the top and bottom bun will get some aioli. About 2 Tablespoons each half.

Place trimmed lettuce leaf on bottom bun, then cooked chicken, 2 bacon halves, tomato slice and finally the top bun. Enjoy!