Buffalo Chicken Breasts Sandwiches
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Buffalo Chicken Breasts Sandwiches

Buffalo Chicken Breasts Sandwiches

with DIY Ranch, Crunchy Slaw and Sweet Potato 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!


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

Preparation Time30 minutes
Cooking Time


serving amount

2 unit

Chicken Breasts

4 tbsp

All-Purpose Flour

(Contains Wheat)

2 tbsp

Hot Sauce

1 tbsp

Chicken Salt

340 g

Sweet Potato

113 g

Green Cabbage, shredded

4 tbsp


(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)

1 tsp


3 tbsp


1.13 tsp


0.13 tsp



Nutrition Values

Calories1010 kcal
Fat51 g
Saturated Fat10 g
Carbohydrate88 g
Sugar13 g
Dietary Fiber8 g
Protein48 g
Cholesterol152 mg
Sodium3250 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Parchment Paper
Measuring Spoons
Large Non-Stick Pan
Paper Towel
Medium Bowl
Large Bowl
Small Bowl


Roast sweet potato fries

Before starting, preheat the oven to 450°F.Remove 1 tbsp (2 tbsp) butter from the fridge and set aside to come up to room temperature.Wash and dry all produce. Cut sweet potatoes into 1/2-inch wedges.Add sweet potatoes and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 parchment-lined baking sheets, with 1 tbsp oil per sheet.) Season with chicken salt and pepper, then toss 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.)

Cook chicken

Meanwhile, add flour and 1 tsp (2 tsp) salt 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 2 tbsp oil, then chicken. Pan-fry until golden-brown, 2-3 min per side. (NOTE: Cook chicken in 2 batches for 4 ppl, using 2 tbsp oil per batch.)Transfer chicken to an unlined baking sheet. Roast in the bottom of the oven until cooked through, 8-10 min.**

Make ranch and slaw

Meanwhile, whisk together mayo, vinegar, Dill-Garlic Spice Blend and 1 tsp (2 tsp) sugar in a small bowl. (NOTE: This is your ranch dressing.)Add cabbage and 2 tbsp (4 tbsp) ranch to a large bowl. Season with salt and pepper, then toss to coat.

Toast buns

When sweet potato fries are almost done, halve buns, then arrange on the baking sheet with sweet potato 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!)

Finish chicken

Add cooked chicken, 1 tbsp (2 tbsp) butter and hot sauce to another medium bowl. Season with salt, then gently toss to coat.

Finish and serve

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