BBQ Chicken Sandwiches with Secret Sauce and Scallion Cabbage Slaw

These BBQ chicken sandwiches are a flavor-packed dinner win. Seasoned chicken cutlets are pan-seared until golden, then piled onto soft brioche buns with a creamy, tangy secret sauce that gets its kick from pickles and hot sauce. The side of scallion cabbage slaw adds a fresh, crunchy contrast.

Perfect for a weeknight meal, this recipe comes together in under 30 minutes. The secret sauce is so good you’ll want to keep a batch in the fridge for everything from burgers to fries.

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Ingredients

1 unit Sliced Dill PickleView ingredient guideLike ingredientDislike ingredient

1 unit Frank's Hot SauceView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

5 teaspoon White Wine VinegarView 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 tablespoon Sweet and Smoky BBQ SeasoningView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Pat chicken cutlets dry with paper towels. Season both sides with BBQ seasoning, salt and pepper.
2. Heat a drizzle of oil in a large skillet over medium-high heat. Cook chicken until golden and cooked through, 3-4 minutes per side. Transfer to a plate and tent with foil.
3. While chicken cooks, make the secret sauce: In a small bowl, combine mayonnaise, sour cream, half the sliced pickles (finely chopped) and Frank’s Hot Sauce to taste. Stir in 1 tsp white wine vinegar. Season with salt and pepper.
4. Make the slaw: In a medium bowl, toss shredded red cabbage with remaining 4 tsp white wine vinegar, salt and pepper. Thinly slice scallions and add to the slaw.
5. Toast brioche buns in the skillet or toaster until lightly golden.
6. Assemble sandwiches: Spread secret sauce on both halves of each bun. Place chicken on bottom bun, top with remaining pickle slices and close with top bun.
7. Serve sandwiches with scallion cabbage slaw on the side.

Recipe Tips

FAQ

Can I use a different cut of chicken?

Yes, boneless skinless chicken breasts or thighs work well. Adjust cooking time as needed.

What can I substitute for Frank's Hot Sauce?

Any hot sauce or even sriracha can be used. Adjust to your heat preference.

Can I make the slaw ahead of time?

Absolutely. The slaw can be made up to a day in advance and stored in the fridge.