Crispy BBQ Chicken Sandwich with Roasted Sweet Potatoes & Pepper Ranch
Game Day

Crispy BBQ Chicken Sandwich

with Roasted Sweet Potatoes & Pepper Ranch

45 MIN
+$6.99/serving 2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
15 Minute Meals
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

WHY WE LOVE THIS DISH
Kick your game day spread up a notch with these crowd-pleasing sandwiches! Tender chicken breasts are coated with zesty Southern spices, panko breadcrumbs, and more, then pan-fried to crispy perfection. You'll layer them onto cheesy, toasted challah buns alongside tangy pickles, scallion mayo, and a spicy-sweet BBQ sauce for exciting flavor.
CLICK FOR RECIPE CARD

See Plans
  • Nutrition
    PER SERVING
  • Calories
    1170 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Crispy BBQ Chicken Sandwich with Roasted Sweet Potatoes & Pepper Ranch
Title
  • 2 Boneless, Skinless Chicken Breasts
  • 2 Challah Buns
  • 1 Pasture-Raised Egg
  • 2 Scallions
  • ¼ cup Barbecue Sauce
  • 1 lb Sweet Potatoes
  • 1 Tbsp Hot Sauce
  • 2 Tbsps All-Purpose Flour
  • 1¼ cups Panko Breadcrumbs
  • 3 oz Pickle Chips
  • 2 Tbsps Mayonnaise
  • ½ oz Pickled Peppadew Peppers
  • 3 Tbsps Ranch Dressing
  • 2 tsps Honey
  • 2 oz White Cheddar Cheese
  • 1 Tbsp Southern Spice Blend (Onion Powder, Garlic Powder, Ground Yellow Mustard, Smoked Paprika & Cayenne Pepper)
time-saving
tips & techniques
Prepare the ingredients & make the BBQ sauce
1 Prepare the ingredients & make the BBQ sauce

Remove the honey from the refrigerator to bring to room temperature. Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the sweet potatoes into 1-inch-wide wedges. Halve the buns. Thinly slice the cheese. Roughly chop the peppers. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a bowl, combine the chopped peppers and ranch dressing. In a separate bowl, combine the mayonnaise and sliced white bottoms of the scallions. In a separate bowl, combine the barbecue sauce, honey (kneading the packet before opening), and as much of the hot sauce as you'd like, depending on how spicy you'd like the dish to be.

Roast the sweet potatoes
2 Roast the sweet potatoes

Line two sheet pans with foil. Transfer the sweet potato wedges to one sheet pan. Drizzle with olive oil and season with salt, pepper, and half the spice blend. Toss to coat and arrange in an even layer. Roast 26 to 28 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

Bread the chicken
3 Bread the chicken

Meanwhile, place the flour and breadcrumbs on two separate large plates; season each with salt and pepper. Crack the egg into a large bowl; season with salt and pepper. Beat until smooth. Pat the chicken dry with paper towels. Season on both sides with salt, pepper, and the remaining spice blend. Working one piece at a time, thoroughly coat the seasoned chicken in the seasoned flour (tapping off any excess), then in the beaten egg (letting any excess drip off), then in the seasoned breadcrumbs (pressing gently to adhere). Transfer to a separate plate.

Cook the chicken
4 Cook the chicken

In a medium pan (nonstick, if you have one), heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of breadcrumbs sizzles immediately when added, add the breaded chicken. Cook 6 to 7 minutes per side, or until golden brown and cooked through.* Transfer to a paper towel-lined plate; immediately season with salt. 

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

Toast the buns & serve your dish
5 Toast the buns & serve your dish

Meanwhile, transfer the halved buns to the remaining sheet pan, cut side up. Divide the sliced cheese among the top halves. Toast in the oven 2 to 3 minutes, or until the buns are toasted and the cheese is melted. Transfer to a work surface. Assemble the sandwiches using the toasted buns, scallion mayo, cooked chicken, BBQ sauce, and pickles. Serve the sandwiches with the roasted sweet potatoes and pepper ranch on the side. Garnish the sweet potatoes with the sliced green tops of the scallions. Enjoy!

Tips from Home Chefs

Prepare the ingredients & make the BBQ sauce
1 Prepare the ingredients & make the BBQ sauce

Remove the honey from the refrigerator to bring to room temperature. Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the sweet potatoes into 1-inch-wide wedges. Halve the buns. Thinly slice the cheese. Roughly chop the peppers. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a bowl, combine the chopped peppers and ranch dressing. In a separate bowl, combine the mayonnaise and sliced white bottoms of the scallions. In a separate bowl, combine the barbecue sauce, honey (kneading the packet before opening), and as much of the hot sauce as you'd like, depending on how spicy you'd like the dish to be.

2 Roast the sweet potatoes

Line two sheet pans with foil. Transfer the sweet potato wedges to one sheet pan. Drizzle with olive oil and season with salt, pepper, and half the spice blend. Toss to coat and arrange in an even layer. Roast 26 to 28 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

Roast the sweet potatoes
Bread the chicken
3 Bread the chicken

Meanwhile, place the flour and breadcrumbs on two separate large plates; season each with salt and pepper. Crack the egg into a large bowl; season with salt and pepper. Beat until smooth. Pat the chicken dry with paper towels. Season on both sides with salt, pepper, and the remaining spice blend. Working one piece at a time, thoroughly coat the seasoned chicken in the seasoned flour (tapping off any excess), then in the beaten egg (letting any excess drip off), then in the seasoned breadcrumbs (pressing gently to adhere). Transfer to a separate plate.

4 Cook the chicken

In a medium pan (nonstick, if you have one), heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of breadcrumbs sizzles immediately when added, add the breaded chicken. Cook 6 to 7 minutes per side, or until golden brown and cooked through.* Transfer to a paper towel-lined plate; immediately season with salt. 

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

Cook the chicken
Toast the buns & serve your dish
5 Toast the buns & serve your dish

Meanwhile, transfer the halved buns to the remaining sheet pan, cut side up. Divide the sliced cheese among the top halves. Toast in the oven 2 to 3 minutes, or until the buns are toasted and the cheese is melted. Transfer to a work surface. Assemble the sandwiches using the toasted buns, scallion mayo, cooked chicken, BBQ sauce, and pickles. Serve the sandwiches with the roasted sweet potatoes and pepper ranch on the side. Garnish the sweet potatoes with the sliced green tops of the scallions. Enjoy!

Browse Steps
1 of 5