In a large bowl mix eggs, 1 teaspoon seasoning salt and ¼ teaspoon black pepper. Set aside.

In a separate bowl combine flour, crackers, potato flakes, 2 teaspoons seasoning salt, and ½ teaspoon black pepper. Set aside.

Place oil in a large Dutch oven and heat to 325°F.

Place chicken fillets between two sheets of plastic wrap. Using the flat side of a meat mallet, flatten the thick end of the fillets to ½-inch thickness.

Dip chicken in the egg mixture and coat with the seasoned flour mixture. Shake off any excess and transfer to a plate.

Fry chicken in two batches for 3 minutes on each side. The chicken should reach an internal temperature of 165°F. Set aside.

Heat oven to broil.

Place opened buns on a baking sheet. Spread mustard on both sides and top each side with a slice of cheese. Place ham on the bottom bun and broil for 1 minute or until the cheese melts.

Remove from the oven and place chicken on top of ham and top with bun. Serve immediately.