# Components:
→ Chicken & Sauce
01 - 4 boneless, skinless chicken breasts
02 - 1 cup barbecue sauce
03 - 1/2 cup chicken broth
04 - 1 tablespoon olive oil
05 - 1 teaspoon smoked paprika
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon onion powder
08 - Salt and pepper, to taste
→ Sliders
09 - 12 slider buns
10 - 6 slices cheddar cheese, halved
11 - 1 cup coleslaw
12 - 2 tablespoons unsalted butter, melted
→ Fries
13 - 4 large russet potatoes
14 - 2 tablespoons vegetable oil
15 - 1 teaspoon sea salt
16 - 1/2 teaspoon black pepper
17 - 1/2 teaspoon paprika
# Directions:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Pat chicken breasts dry. Season both sides with smoked paprika, garlic powder, onion powder, salt, and pepper. Heat olive oil in a large skillet over medium-high heat. Sear chicken for 2 minutes per side until golden.
03 - Transfer chicken to a baking dish. Add chicken broth and barbecue sauce, covering chicken well. Cover dish tightly with foil and bake for 20–25 minutes until chicken reaches an internal temperature of 165°F.
04 - Cut potatoes into 1/4-inch thick fries. Toss with vegetable oil, sea salt, black pepper, and paprika. Spread evenly on prepared baking sheet.
05 - Bake fries for 25–30 minutes, flipping halfway through, until fries are golden, crisp, and cooked through.
06 - Remove chicken from oven. Shred chicken with two forks and toss with the sauce in baking dish.
07 - Brush slider buns with melted butter. Toast lightly in oven for 3–4 minutes until golden.
08 - Layer shredded BBQ chicken onto the bottom halves of buns, top with half slice cheddar cheese and a spoonful of coleslaw. Cover with top bun.
09 - Serve assembled sliders hot, accompanied by crispy fries.
