Buffalo Chicken Sammies
with Matchstick Oven Fries
Winner winner buffalo chicken dinner! These sammies are dripping with hot sauce, oozing with creamy dill-garlic mayo and topped with crunchy dill pickles. All that's missing is a fry or two, and we've got you covered if you're pining for potatoes!
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
310 g
Chicken Breast Tenders
2 unit
Artisan Bun
(Contains Soy, Wheat, Milk)
90 mL
Dill Pickle, sliced
460 g
Russet Potato
4 tbsp
Mayonnaise
(Contains Egg, Mustard)
1 tbsp
Hot Sauce
½ tsp
Dill-Garlic Spice Blend
28 g
Spring Mix
Not included in your delivery
3 tbsp
Unsalted Butter*
(Contains Milk)
1 tbsp
Oil*
0.13 tsp
Salt*
0.13
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut potatoes into 1/4-inch-thick matchstick fries. Add potatoes and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until golden-brown and tender, 22-24 min.
Meanwhile, drain, then roughly chop pickles. Pat chicken dry with paper towels. Season with salt and pepper.
Add half the Dill-Garlic Spice Blend (use all for 4 ppl) and half the mayo to a small bowl. Season with salt and pepper, then stir to combine. Combine pickles and remaining mayo in another small bowl.
Heat a large non-stick pan over medium-high heat. When hot, add 2 tbsp butter (dbl for 4 ppl), then chicken. Cook, flipping occasionally, until chicken is cooked through, 5-6 min.**
Remove the pan from heat, then add half the hot sauce (use all for 4 ppl) and 1 tbsp butter (dbl for 4 ppl). Flip chicken until coated, 1 min. Halve buns, then arrange on another unlined baking sheet, cut-side up. Toast in the top of the oven until golden-brown, 5-6 min. (TIP: Keep an eye on on buns so they don't burn!)
Spread pickle mayo over bottom buns, then stack with spring mix and Buffalo chicken. Close with top buns. Divide sammies and fries between plates. Serve dill-garlic mayo alongside for dipping.
