Skillet Buffalo Chicken Fingers with Sweet Potatoes & Ranch Roasted Broccoli


fresh ingredients


  • 12 oz
    chicken breast
  • 10 oz
    sweet potatoes
  • 6 oz
  • 1 oz
    ranch seasoning
  • 4 oz
    GF flour
  • 4 oz
    chicken stock
  • 8 oz
    buffalo sauce
  • 6 oz
    sour cream
  • 2 oz
    green onion
  • 1 oz
    fry blend

Not Included

Olive oil 

Salt & pepper

Butter (1 tablespoon for every 2 portions)


Kitchen Items Needed

Rimmed baking sheet

Meat mallet (or heavy skillet)

Medium skillet

Medium bowl

Ziploc bag




Paper towel lined plate

cook along



Preheat oven to 450°F with a rack in the upper third;

Scrub sweet potato, then cut crosswise into ¼-inch thick rounds;

Trim green onion, then thinly slice on angle.

1Roast Sweet Potatoes

On a rimmed baking sheet, toss potatoes with a good drizzle of olive oil & fry blend. Move to one side of the baking sheet & roast on the upper oven rack until potatoes are browned on the bottom, 12–15 minutes.

2Prep & Roast Broccoli

In a medium bowl, add broccoli, a drizzle of olive oil, ranch seasoning, a pinch of salt, pepper & toss well. 

Use a spatula to carefully flip potatoes. Add broccoli to an empty side of baking sheet. Roast on the upper oven rack until broccoli & potatoes are tender & browned in spots, 8–10 minutes.

3Prepare & Dredge Chicken

Pat chicken dry, then pound to an even ½-inch thickness. Cut each breast lengthwise into 3 strips (6 total). In a ziptop bag, combine flour, a pinch of salt, pepper. Add chicken, seal bag, & shake to coat. Tap excess flour from chicken & transfer to a plate, discarding flour.

4Pan Fry Chicken

Heat 2 tablespoons oil in a medium skillet over medium-high until shimmering. Add chicken strips (should sizzle vigorously), & cook until golden & cooked through, 2–3 minutes per side. Transfer to a paper-towel lined plate to drain. Rinse out & reserve skillet. 

5Finish Sauce

Add buffalo sauce, chicken stock to reserved skillet, whisk sauce & cook over medium heat until warmed through, but not boiling, 1–2 minutes. Remove from heat & whisk in 1 tablespoon butter until melted. Add chicken, turning to coat in sauce.

6To Serve

Divide chicken, sweet potatoes, broccoli on plates. Pour over any extra sauce on the chicken, dollop of sour cream, then garnish green onion. Enjoy!