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. 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.