HEINZ Yellow Mustard, GREY POUPON Dijon Mustard, sriracha, honey, soy sauce, sesame oil and crushed red pepper flakes in a 2-quart mixing bowl for the 5 Alarm Mustard Sauce. Whisk together until well incorporated.
Chicken breast into a non-reactive pan. Pour the buttermilk over the chicken until well coated. in the refrigerator for at least 30 minutes, or up to 2 hours.
Together flour, panko, garlic powder, salt, onion powder and black pepper in a shallow hotel pan.
Chicken breast from buttermilk and shake off excess liquid. Place chicken into flour panko mixture and press chicken firmly until well coated.
Chicken until internal temperature is 165°F and golden brown.
Chicken breast onto toasted buns with lettuce cup, sliced pickles and drizzle with 2 oz. of 5 Alarm Mustard Sauce. Serve immediately.