# 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 black 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 - Set the oven temperature to 425°F.
02 - Pat chicken breasts dry and evenly season both sides with smoked paprika, garlic powder, onion powder, salt, and black pepper.
03 - Heat olive oil in a large skillet over medium-high heat. Sear chicken breasts for 2 minutes on each side until golden brown.
04 - Transfer seared chicken to a baking dish. Pour chicken broth and barbecue sauce over the chicken, cover tightly with foil, and bake for 20 to 25 minutes until the internal temperature reaches 165°F.
05 - Cut potatoes into 1/4-inch thick fries. Toss evenly with vegetable oil, sea salt, black pepper, and paprika.
06 - Arrange fries on a parchment-lined baking sheet in a single layer. Bake for 25 to 30 minutes, flipping halfway through, until golden and crisp.
07 - Remove chicken from the oven. Using two forks, shred the meat finely and toss with the cooking sauce in the baking dish.
08 - Brush slider buns with melted butter and toast lightly in the oven for 3 to 4 minutes until warm.
09 - On the bottom halves of the toasted buns, layer shredded BBQ chicken, a half slice of cheddar cheese, and a spoonful of coleslaw. Cover with the top bun.
10 - Serve the sliders hot accompanied by the crispy fries.
