BBQ Buffalo Chicken Sammies
with Creamy Slaw and Potato Coins
The perfect pub night dinner is transformed to a sandwich dinner! Creamy slaw, juicy chicken tossed in a honey-butter sauce, all served on a toasted bun with potato coins!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
280 g
Chicken Thighs
1 tbsp
BBQ Seasoning
(Contains Sulphites May contain Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat)
2 tbsp
Hot Sauce
(May contain Crustaceans, Mustard, Soy, Milk, Sesame, Wheat, Fish, Egg, Sulphites)
4 tbsp
Ranch Dressing
(Contains Egg, Milk)
56 g
Green Cabbage, shredded
1 unit(s)
Green Onion
2 unit(s)
Sandwich Bun
(Contains Barley, Wheat)
350 g
Red Potato
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
- Cut potatoes into 1/4-inch rounds.
- Add potatoes, half the BBQ Seasoning and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 23-25 min. (NOTE: For 4 ppl, roast in the top and middle of the oven, rotating sheets halfway through.)
- Meanwhile, pat chicken dry with paper towels.
- Cover chicken pieces with plastic wrap. Using a mallet, rolling pin or heavy-bottomed pan, carefully pound chicken pieces until 1/2-inch thick.
- Season with the remaining BBQ Seasoning, salt and pepper.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1 tbsp (2 tbsp) oil, then chicken. Cook, flipping halfway through, until browned, 4-5 min.** (NOTE: Don't overcrowd the pan; cook in 2 batches if needed.)
- Meanwhile, thinly slice green onions.
- Add half the ranch and green onions to a medium bowl. Season with salt and pepper, then toss to combine.
- Add cabbage to the medium bowl with green onion-ranch sauce. Toss to combine.
- Add 3 tbsp (6 tbsp) butter to a large microwavable bowl. Melt butter in the microwave. Add hot sauce, then whisk to combine. Set aside.
- Halve buns. Arrange on an unlined baking sheet, cut-side up. Toast buns in the middle of the oven until golden-brown, 4-5 min. (TIP: Keep an eye on buns so they don't burn!
- Once chicken is finished cooking, transfer chicken to large bowl with the Buffalo-butter sauce. Toss to coat.
- Divde chicken between buns, drizzling any sauce from the bowl over chicken.
- Top with cabbage slaw.
- Divide sandwiches and roasted potatoes bewtween plates.
- Server remaining ranch sauce on the side for dipping!
