BBQ Chicken Sandwiches with Secret Sauce and Scallion Cabbage Slaw

Get ready for a chicken sandwich that’s anything but ordinary. BBQ-seasoned chicken cutlets are pan-seared until golden and juicy, then topped with a creamy secret sauce that gets its kick from pickles and hot sauce. Served on toasted brioche buns with a crisp scallion cabbage slaw on the side, this sandwich is a flavor-packed meal that comes together in no time.

The secret sauce is the real star here-it’s so good you’ll want to use it on everything. Made with mayo, chopped pickles, a touch of sugar and Frank’s hot sauce, it’s tangy, spicy and perfectly balanced. Pair it with the crunchy slaw for a refreshing contrast and you’ve got a dinner that’s sure to become a favorite.

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Ingredients

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sweet and Smoky BBQ SeasoningView ingredient guideLike ingredientDislike ingredient

1 unit Sliced Dill PickleView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

2 unit Brioche BunsView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded Red CabbageView ingredient guideLike ingredientDislike ingredient

1 unit Frank's Hot SauceView ingredient guideLike ingredientDislike ingredient

5 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

1.75 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Trim and thinly slice the scallions. Finely chop a few pickle slices until you have 1 teaspoon (2 teaspoons for 4 servings). In a medium bowl, combine the scallions, sour cream, half the white wine vinegar (all for 4 servings), 1½ teaspoons sugar (3 teaspoons for 4) and a dash or two of Frank’s hot sauce (reserve the rest for step 3). Add the shredded red cabbage and toss to combine. Season with salt and pepper to taste.
2. Pat the chicken cutlets dry with paper towels. Place each cutlet between two large pieces of plastic wrap and pound with a meat mallet or heavy-bottomed pan until about ⅓ inch thick. Season both sides with salt and pepper, then rub all over with the BBQ seasoning. Heat a large drizzle of cooking oil in a large pan over medium-high heat. Add the chicken and cook until browned and cooked through, 3-4 minutes per side.
3. While the chicken cooks, halve the brioche buns and toast them in a toaster or under the broiler until golden. Spread the cut sides with 1 tablespoon butter (2 tablespoons for 4 servings). In a small bowl, combine the mayonnaise, chopped pickle, ¼ teaspoon sugar (½ teaspoon for 4) and as much of the remaining Frank’s hot sauce as you like. Tip: start with half the remaining hot sauce, then taste and add more if you prefer extra heat.
4. Spread the bottom buns with the secret sauce. Fill the buns with the cooked chicken and as many sliced pickles as you like. Divide the sandwiches and scallion cabbage slaw between plates. Serve immediately.

Recipe Tips

FAQ

Can I use a different type of bun?

Yes, any soft bun or roll works well, but brioche adds a rich flavor that complements the sauce.

Can I make the slaw ahead of time?

Absolutely. Prepare the slaw up to a day in advance and store it in the refrigerator. Toss again before serving.

What can I substitute for Frank's hot sauce?

Any vinegar-based hot sauce, such as Tabasco or Crystal, can be used. Adjust the amount to taste.