Buffalo Chicken Breast Sandwiches
with Ranch, Slaw and Chunky Fries
That spicy chicken sandwich you just can't resist is finally coming at you, hot and ready! It's the real deal – pan-fried chicken tossed in drool-worthy Buffalo sauce on a toasted artisan bun, topped with creamy slaw and oh-so-satisfying ranch. It's time to get messy!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit
Chicken Breasts
2 tbsp
All-Purpose Flour
(Contains Wheat)
2 tbsp
Hot Sauce
1 tbsp
Chicken Salt
460 g
Russet Potato
170 g
Coleslaw Cabbage Mix
4 tbsp
Mayonnaise
(Contains Egg, Mustard)
2 unit
Artisan Bun
(Contains Soy, Wheat, Milk)
1 tsp
Dill-Garlic Spice Blend
1 tbsp
White Wine Vinegar
(Contains Sulphites)
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
2 tbsp
Oil*
1.13 tsp
Salt*
0.13 tsp
Pepper*
1 tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450°F.Wash and dry all produce. Halve potatoes lengthwise, then cut into 1/2-inch wedges. Add potatoes 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 chicken salt and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 22-24 min. (NOTE: For 4 ppl, roast in the middle and top of the oven, rotating sheets halfway through.)
Meanwhile, add flour and 1 tsp salt (dbl for 4 ppl) to a medium bowl. Season with pepper, then stir to combine. Pat chicken dry with paper towels. Carefully slice into the centre of each chicken breast, parallel to the cutting board, leaving 1/2-inch intact on the other end.Open up chicken like a book, then season with salt and pepper. Add chicken to flour mixture, then toss to coat. Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. Pan-fry until golden-brown, 2-3 min per side. Transfer chicken to another parchment-lined baking sheet. Roast in the bottom of the oven until cooked through, 8-10 min.**
Meanwhile, whisk together mayo, vinegar, Dill-Garlic Spice Blend and 1 tsp sugar (dbl for 4 ppl) in a small bowl. Add coleslaw cabbage mix and 2 tbsp ranch (dbl for 4 ppl) to a large bowl. Season with salt and pepper, then toss to coat.
When fries are almost done, halve buns, then arrange on the baking sheet with fries, cut-side up. Toast in the middle of the oven until golden-brown, 3-4 min. (TIP: Keep an eye on buns so they don't burn!)
Add cooked chicken, 1 tbsp butter (dbl for 4 ppl) and hot sauce to another medium bowl. Season with salt, then gently toss to coat.
Spread remaining ranch on buns.Stack some slaw and chicken on bottom buns. Close with top buns. Divide sandwiches, fries and any remaining slaw between plates.
