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), 1½ 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 ⅓ 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, ¼ tsp sugar (½ 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.