Before starting, preheat the oven to 450°F. Wash and dry all produce. Heat Guide for Step 5 (dbl for 4 ppl): 1 tbsp mild, 2 tbsp medium, 3 tbsp spicy and 4 tbsp extra-spicy! Cut potatoes in half 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. Add chicken to flour mixture, then toss to coat. Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. Pan-fry until golden-brown and cooked through, 4-6 min per side.**

Meanwhile, whisk together half the ranch dressing and 1 tsp sugar (dbl for 4 ppl) in a large bowl. Add coleslaw cabbage mix. Season with salt and pepper, to taste, then toss to coat.

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!)

When chicken is cooked through, remove the pan from heat. Add 2 tbsp butter (dbl for 4 ppl) and 2 tbsp hot sauce to the pan. (NOTE: Reference heat guide.) Toss chicken 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.