For the wet mixture, in a large pan add an Egg (1) and Buttermilk (1 cup). Whisk to combine.
In another pan mix in the All-Purpose Flour (2 cup), Salt and Pepper (1 teaspoon), Dried Basil (1 teaspoon), Ground Chili Pepper (1 teaspoon), Paprika (1 teaspoon), Garlic Powder (1 teaspoon), Dried Sage (1 teaspoon), Dried Oregano (1 teaspoon) and Onion Powder (1 teaspoon).
Cut the Boneless, Skinless Chicken Breast (1) down the middle, creating two equal-size flat pieces. These will be your "buns".
Take each halved chicken breast and dip in buttermilk mixture followed by the dry seasoned flour mixture. Repeat again for a second coating.
Place coated chicken in enough hot Vegetable Oil (to taste) to submerge. Fry till cooked, 7-8 minutes. To get the curved shape, pull together using tongs for the first 4-5 minutes.
While the chicken is frying, cook your Cheese Sausage (2).
To serve, place chicken down and pat dry with a paper towel. Add sausage to the middle and top with Honey Mustard (to taste).