Slammin’ Secret Sauce Chicken Sandwiches
with Scallion Cabbage Slaw
Tonight's installment of “name that chicken sandwich’ is a slam dunk. BBQ-seasoned chicken is topped with our secret sauce, and served with a scallion cabbage slaw on the side. Ready to guess those secret ingredients? Spoiler alert: it involves pickles. That’s all we’ll share for now, you’ll have to wait until this one lands at your door. Trust us, you’ll want to make this sauce over and over again.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
10 ounce
Chicken Cutlets
1 tablespoon
Sweet and Smoky BBQ Seasoning
1 unit
Sliced Dill Pickle
2 tablespoon
Mayonnaise
(Contains Eggs)
2 unit
Brioche Buns
(Contains Wheat)
4 ounce
Shredded Red Cabbage
1 unit
Frank's Hot Sauce
5 teaspoon
White Wine Vinegar
2 unit
Scallions
1.5 tablespoon
Sour Cream
(Contains Milk)
Not included in your delivery
2 teaspoon
Cooking Oil
1.75 teaspoon
Sugar
1 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
• 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), 1 1⁄2 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°.
