• Wash and dry produce. • Trim and thinly slice scallions. Finely chop a few pickle slices until you have 1 tsp (2 tsp for 4 servings). • In a medium bowl, combine scallions, sour cream, half the vinegar (all for 4), 11/2 tsp sugar (3 tsp for 4), and a dash or two of Frank’s hot sauce (save the rest for step 3). Add cabbage and toss to combine. Season with salt and pepper.

• Pat chicken* dry with paper towels. Place between 2 large pieces of plastic wrap. Pound with a mallet or heavy-bottomed pan until about 1/3 inch thick. Season with salt and pepper, then rub all over with BBQ Seasoning. • Heat a large drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-4 minutes per side.

• While chicken cooks, halve and toast buns until golden; spread cut sides with 1 TBSP butter (2 TBSP for 4 servings). • In a small bowl, combine mayonnaise, chopped pickle, 1/4 tsp sugar (1/2 tsp for 4), and as much remaining Frank’s hot sauce as you like. TIP: Start with half the remaining hot sauce, then taste and add more from there if you like things spicy.

• Spread bottom buns with secret sauce. Fill buns with chicken and as much sliced pickle as you like. • Divide sandwiches and slaw between plates. Serve. Chicken is fully cooked when internal temperature reaches 165°.