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.)

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, then add to flour mixture. 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.**

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.

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!)

Add cooked chicken, 1 tbsp (2 tbsp) butter 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, sweet potato fries and any remaining slaw between plates.