Eastern Carolina Pulled Chicken Sliders on Brioche

Meanwhile, thinly slice the scallion. Halve the brioche rolls.

In a medium bowl, combine the coleslaw mix, 2 tablespoons mayonnaise, ½ teaspoon white sugar, and ½ teaspoon white wine vinegar. Season with salt and pepper. Hint: if you like your coleslaw tangier, add a bit more vinegar.

Place the brioche rolls cut side up on a baking sheet and toast for 3-4 minutes, until golden brown.

When the chicken is cooked through (it will spring back when poked), remove from liquid and let cool slightly. Allow liquid to reduce by half, then remove from heat. Using two forks, shred the chicken, then return to the pot and toss to coat in the sauce. Add as much Tabasco sauce as you dare!