Vegetable oil

½ cup mayonnaise or vegan mayonnaise

2 – 3 teaspoons sriracha sauce

4 gluten-free hamburger buns, toasted

Dill pickle slices

1 bag gluten-free frozen French fries

Chicken salt or garlic salt

Combine the batter mix from the kit with 10 tablespoons of water. Whisk until smooth. Place the seasoned coating from the kit on a plate or in a shallow bowl.Pound the chicken breasts lightly to even out. Cut each breast in half crosswise so that you have 4 equal sized portions. Coat the chicken in batter then dredge in the seasoned coating.

Add enough oil in a large skillet to come up ¼ inch. Heat over medium-high heat until it begins to simmer. Fry for 4 - 6 minutes per side until golden brown and the chicken is cooked through. Drain on paper towels. Combine the mayonnaise with sriracha sauce and mix well. Next heat the gravy from the meal kit in a small saucepan until hot. Spread the spicy mayonnaise on both sides of the buns, place some pickles on the bottom bun, top with the chicken, then the top bun.

Sprinkle the cooked fries with chicken or garlic salt. Pour on the hot gravy and serve with the sandwiches.