30-Minute BBQ Seasoned Chicken Sandwiches
Crispy pan-seared chicken cutlets seasoned with sweet and smoky BBQ spice, served on toasted brioche buns with a tangy pickle mayo sauce and fresh scallion cabbage slaw. The secret sauce combines mayo, chopped pickles, and Frank's hot sauce for the perfect balance of creamy, tangy, and spicy flavors. This satisfying sandwich is ideal for casual dinners or weekend lunches when you want something hearty and flavorful without too much fuss.
Ingredients
- 10 ounce chicken cutlets
- 1 tablespoon sweet and smoky BBQ seasoning
- 1 unit sliced dill pickle
- 2 tablespoon mayonnaise
- 2 unit brioche buns
- 4 ounce shredded red cabbagegreen cabbage1:1none
color change only
- 1 unit Frank's hot saucesriracha1:1heat
different flavor profile
- 5 teaspoon white wine vinegar
- 2 unit scallions
- 1 ½ tablespoon sour cream
- 2 teaspoon cooking oil
- 1 ¾ teaspoon sugar
- 1 tablespoon butter
- salt
- pepper
Instructions
- 1
Wash and dry produce
- 2
Trim and thinly slice scallions
- 3
Finely chop pickle slices until you have 1 teaspoon
- 4
Combine scallions, sour cream, half the vinegar, 1.5 teaspoons sugar, and a dash of hot sauce in a medium bowl
- 5
Add cabbage and toss to combine
- 6
Season slaw with salt and pepper
- 7
Pat chicken dry with paper towels
- 8
Place chicken between plastic wrap and pound until about 1/3 inch thick
- 9
Season chicken with salt, pepper, and BBQ seasoning
- 10
Heat oil in a large pan over medium-high heat
- 11
Cook chicken until browned and cooked through, 3-4 minutes per side
- 12
Halve and toast buns until golden
- 13
Spread cut sides of buns with butter
- 14
Combine mayonnaise, chopped pickle, remaining sugar, and remaining hot sauce in a small bowl
- 15
Spread bottom buns with secret sauce
- 16
Fill buns with chicken and sliced pickles
- 17
Divide sandwiches and slaw between plates and serve
Tips
Start with half the remaining hot sauce when making the secret sauce, then taste and add more if you prefer more heat
Pound chicken cutlets to even thickness for consistent cooking
Toast the brioche buns until golden for better texture and flavor
Good to Know
Refrigerate assembled sandwiches up to 1 day, slaw up to 2 days
Slaw can be made 2 hours ahead, chicken can be pounded and seasoned 1 hour ahead
Serve immediately while chicken is warm and buns are toasted
Common Mistakes
Don't skip pounding the chicken to avoid uneven cooking
Don't overcook chicken to avoid dry meat
Toast buns just before serving to prevent sogginess
Substitutions
color change only
FAQ
Can I use chicken thighs instead of cutlets?
Yes, boneless thighs work well. Pound them to even thickness and cook until internal temperature reaches 165°F, which may take slightly longer.
How long does the slaw keep in the refrigerator?
The scallion cabbage slaw stays fresh for up to 2 days refrigerated. The dressing may separate slightly, so give it a quick stir before serving.
Can I make this sandwich spicier?
Absolutely! Add more Frank's hot sauce to the secret sauce, or try adding sliced jalapeños or a dash of cayenne to the BBQ seasoning.