• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. • Cut potatoes into 1/2-inch-thick wedges. Toss on a baking sheet with a drizzle of oil, Fry Seasoning, salt, and pepper. Roast on top rack until browned and crispy, 20-25 minutes.

• While potatoes roast, thinly slice jalapeño into rounds, removing ribs and seeds for less heat. Toss in a small bowl with half the vinegar, 1/2 tsp sugar, and a pinch of salt. • In a medium bowl, combine mayonnaise with remaining vinegar. Add coleslaw mix and toss to thoroughly coat. Season with salt and pepper.

• Halve buns. When potatoes have 3-5 minutes left, add buns to same sheet and toast until golden. • Place BBQ pulled chicken* in a large microwave-safe bowl; cover bowl with plastic wrap or a paper towel. Microwave until chicken is warmed through, 1-2 minutes. Carefully uncover and season with salt and pepper. • TIP: Add a splash of pickling liquid from jalapeño to your chicken for a tangy kick!

• Divide buns between plates; fill with BBQ pulled chicken and as much slaw and pickled jalapeño (draining first) as you like. Serve with potato wedges and ketchup on the side for dipping. • TIP: Serve any extra slaw alongside your sandwiches.