• Line a baking sheet with foil.
• Pat chicken dry with paper towels, then cut into 1-inch wide strips. Add to prepared sheet.
• Season with BBQ Seasoning and pepper, then drizzle 1/2 tbsp (1 tbsp) oil over top. Toss to coat.
• Broil in the middle of the oven until cooked through, 9-11 min.**

• Meanwhile, pour pickle brine into large bowl.
• Finely chop half the pickle slices. Set remaining pickle slices aside for serving.
• Add ranch dressing, chopped pickles and coleslaw cabbage mix to bowl with pickle brine. Season with salt and pepper, then toss to combine.

• Halve buns.
• While chicken broils, arrange buns directly on top rack of the oven, cut-sides up. Toast until golden, 1-2 min. (TIP: Keep an eye on the buns so that they don't burn!)

• When chicken is cooked through, carefully remove from the oven.
• Drizzle BBQ sauce over top, then toss to coat.
• If desired, return to oven to warm BBQ sauce through.

• Stack chicken and any remaining sauce from sheet on bottom buns. Add pickle slices. (TIP: Add some slaw to sandwiches, if desired!) Close with top buns.
• Divide sandwiches, slaw and any remaining pickles between plates.

If you've opted to get chicken breasts, cut into 1-inch wide strips, then prepare and cook them in the same way the recipe instructs you to prepare and cook the chicken breast tenders.