Meal Kit

Double-Double Crispy Ranch Chicken Sandwich

with cheddar cheese and Yukon Gold chips

Prep & Cook Time: 40-50 min.

Difficulty Level: Intermediate

Spice Level: Not Spicy

Cook Within: 5 days

Contains: Milk, Eggs, Wheat, Soy

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

No toil or trouble here, just two pieces of crispy chicken on a soft burger bun. Cool and tangy ranch dressing flavors these tender chicken breasts before they get coated in seasoned breadcrumbs and pan-fried to golden-brown perfection. Topped with cheddar and served next to crispy Yukon Gold potato chips, your house definitely wins when you double down on this meal.

In Your Box (serves 2)

  • 2 Boneless Skinless Chicken Breasts
  • 12 oz. Yukon Potatoes
  • 6 fl. oz. Canola Oil
  • Info
    2 Buns
  • Info
    3 oz. Ranch Dressing
  • Info
    ⅔ cup Italian Breadcrumbs
  • Info
    1½ oz. Cheddar Cheese Slices
  • 1 oz. Baby Arugula
  • 6 Pickle Slices
  • 1 Tomato
Contains: FD&C Blue No. 1 and FD&C Yellow No. 5
Food intolerance information

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Large Non-Stick Pan
  • 2 Mixing Bowls

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Prepare the Ingredients

    Slice potatoes into 1/8" rounds. Core tomato and cut into 1/3" rounds. Toss potatoes on baking sheet with 1/2 tsp. salt and 2 Tbsp. olive oil, rubbing oil into potatoes with your hands. Spread into a single layer and roast 20 minutes. Remove from oven, flip, and roast 15-20 more minutes, or until potatoes brown on edges. Some potatoes may brown before others, so watch closely and remove individual potatoes early if needed.

  2. 2

    Prepare the Chicken

    Rinse chicken breasts and pat dry. On a separate cutting board, halve chicken breasts by cutting vertically. Lay four chicken halves on cutting board and cover with plastic wrap. Using a meat mallet or small pan, pound chicken to an even 1/3" thickness. Season chicken on both sides with 1/4 tsp. salt and 1/4 tsp. pepper.

  3. 3

    Bread the Chicken

    Heat canola oil in a large non-stick pan over medium heat. (Alternatively, use a medium non-stick pan and work in batches.) Place half the ranch dressing in a mixing bowl (reserve remaining for topping sandwich). Place breadcrumbs in a second mixing bowl. Dip chicken in ranch dressing and turn to coat. Transfer to breadcrumbs and toss to coat. Press crumbs to adhere them to chicken. Transfer breaded chicken to a plate.

  4. 4

    Test the Oil

    Line a plate with a paper towel. Test oil temperature by adding a pinch of breadcrumbs to it. It should sizzle gently. If it browns immediately, turn heat down and let oil cool. If it doesn't brown, increase heat.

  5. 5

    Cook the Chicken and Warm the Buns

    Add chicken pieces to pan in a single layer (work in batches as needed), and cook 2-4 minutes per side, or until golden brown and chicken reaches a minimum internal temperature of 165 degrees. Remove to towel-lined plate. Place buns directly on oven rack and bake 3-4 minutes, or until toasted.

  6. 6

    Plate the Dish

    Assemble sandwiches in the following order: bottom bun, half the remaining ranch dressing, first chicken cutlet, cheese slice, second chicken cutlet, arugula, tomato, pickle chips, remaining ranch dressing, and top bun. Serve chips on side.

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