Mix honey and instant yeast in warm water and stir. Let sit for 5 minutes. Add eggs and stir. Add Ketonia bread mix and butter. Mix in a stand mixer with a paddle attachment on medium speed for 2-3 minutes. You can also knead by hand for 10-15 minutes or until smooth. Shape into a smooth ball and let sit, covered, for 30 minutes. Cut dough into 6 equal sections. Shape into smooth balls and place on a baking sheet lined with parchment paper. Place in a warm area and let sit for another 30 minutes, covered. Bake on 400* for 15-20 minutes or until internal temperature reaches 200*. Let cool for 1 hour.

In a large bowl combine mayonnaise, vinegar, lemon juice, pepper, salt, cayenne, and horseradish. Reserve 1/2 of this in a small bowl for dipping.

Cut the chicken breast in half and pound each breast with a meat tenderizer, both sides. Place chicken in the large bowl with the remaining white sauce. Make sure all the chicken is coated then let marinate for 1 hour.

Heat oil in fryer to 350*. Let excess marinade drip off of chicken before placing into the hot oil. Let chicken cook in oil for about 5-10 minutes depending on the thickness of your chicken breast. The internal temperature needs to be 165*. Place on a paper towel to dry.

Slice your tomato, wash & pat dry your lettuce. Cut Ketonia rolls in half and smear reserved hot white sauce on the buns. Place a chicken breast on the bottom half of the bun and top with a slice of tomato and lettuce. Dip in the Alabama hot white sauce and enjoy!