HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconBuffalo Chicken Breast Sandwiches
Buffalo Chicken Breast Sandwiches

Buffalo Chicken Breast Sandwiches

with Ranch, Slaw and Chunky Fries

Custom recipe
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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 dressing. It's time to get messy!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit

Chicken Breasts

2 tbsp

All-Purpose Flour


2 tbsp

Hot Sauce

1 tbsp

Chicken Salt

460 g

Russet Potato

170 g

Coleslaw Cabbage Mix

4 tbsp

Ranch Dressing

(ContainsEgg/Oeuf, Milk/Lait)

2 unit

Artisan Bun

(ContainsWheat/Blé, Soy/Soja)

2 unit

Green Onion

Not included in your delivery

1 tbsp

Unsalted Butter*


2 tbsp


1.13 tsp


0.13 tsp


1 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories1041 kcal
Fat47 g
Saturated Fat9 g
Carbohydrate100 g
Sugar10 g
Dietary Fiber8 g
Protein53 g
Cholesterol145 mg
Sodium3302 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Measuring Spoons
Large Non-Stick Pan
Paper Towel
Medium Bowl
Large Bowl
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 450°F. Wash and dry all produce. Heat Guide for Step 5 (dbl for 4 ppl): 1/2 tbsp mild, 1 tbsp medium, 1 1/2 tbsp spicy and 2 tbsp extra-spicy! Halve potatoes lengthwise, then cut into 1/2-inch slices. 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. Bake in the middle of the oven, flipping halfway through, until tender and golden-brown, 22-24 min. (NOTE: For 4 ppl, bake 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.**


Thinly slice green onions. Whisk together half the ranch dressing and 1 tsp sugar (dbl for 4 ppl) in a large bowl. Add coleslaw cabbage mix and green onions. Season with salt and pepper, to taste, 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 1 tbsp hot sauce to another medium bowl. (NOTE: Reference heat guide)Season with salt, then gently toss to coat.


Spread remaining ranch dressing on buns. Stack some slaw and chicken on bottom buns. Close with top buns. Divide sandwiches, fries and any remaining slaw between plates.