Step 1

Before starting, preheat the oven to 425˚F. Wash and dry all produce. Cut potatoes in half lengthwise, then into 1/2-inch slices. Add potatoes, 1 tsp BBQ Seasoning and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tsp BBQ Seasoning and 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 25-28 min. (NOTE: For 4 ppl, roast in the middle and top of the oven, rotating sheets halfway through.)

Step 2

Pat chicken dry with paper towels. Carefully slice into the centre of each chicken breast, parallel to the cutting board, leaving 1/2-inch intact on the other end. Open up chicken like a book. Season both sides with salt and pepper. Combine panko, half the flour and remaining BBQ Seasoning in a shallow dish. Coat chicken all over with 1 tbsp mayo (dbl for 4 ppl). Working with one chicken breast at a time, press each chicken breast into panko mixture to coat completely.

Step 3

Heat 2 tbsp oil (dbl for 4 ppl) in a large non-stick pan over medium-high heat. When hot, add chicken. Cook until golden brown, 2-3 min per side. (NOTE: Don't overcrowd the pan, cook in batches if necessary.) Transfer chicken to another parchment-lined baking sheet. Bake in the top of the oven until chicken is cooked through, 12-14 min.

Step 4

Meanwhile, whisk together vinegar, remaining mayo, 1/4 tsp salt and 1/4 tsp sugar (dbl both for 4 ppl) in a large bowl. Add coleslaw mix. Season with pepper, then toss to coat.

Step 5

Heat a small pot over medium-high heat. When hot, add 2 tbsp butter (dbl for 4 ppl). Cook, whisking often until butter melts, 1 min. Add remaining flour. Cook, whisking often, until flour and butter combine, 1 min. Add broth concentrates and 1 cup water (dbl for 4 ppl).Whisk, stirring often, until gravy thickens slightly, 2-3 min. Season with sat and pepper to taste.

Step 6

Divide chicken, slaw and fries between plates. Serve gravy on the side for dipping.