BBQ Sauce with SOUR PATCH KIDS: Sauté jalapeño peppers in hot oil in heavy saucepan 2 to 4 min. or until soft. Add remaining ingredients, except SOUR PATCH KIDS Red Berry Variegate. Simmer, uncovered, 20 min. Let cool 30 min.
Stir SOUR PATCH KIDS Red Berry Variegate into 10 oz. of the BBQ Sauce. Reserve remaining BBQ Sauce for another use. Refrigerate until ready to use.
Breaded Chicken Breasts: Combine flour and potato starch in shallow bowl. Coat chicken in flour mixture, dip in buttermilk, then coat in combined bread crumbs. Place on parchment paper-lined sheet pan. Refrigerate until ready to use.
When ready to serve, deep-fry chicken in 350°F oil 3 to 4 min. or until chicken is done (165°F).
Bacon with SOUR PATCH KIDS: Place bacon on rack in half sheet pan. Bake in 325°F standard oven 25 to 30 min. or until deep golden brown.
Meanwhile, whisk remaining ingredients until smooth. Remove bacon from oven and brush both sides with SOUR PATCH KIDS mixture. Bake an additional 5 min. Cool to room temperature.
Sandwich Assembly: Fill 1 donut sandwich with 1 oz. pickles, 1 Breaded Chicken Breast, 1/4 cup BBQ Sauce with SOUR PATCH KIDS and 2 bacon slices.