# 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 - Set the oven to 425°F (220°C) to preheat.
02 - Pat chicken breasts dry and coat both sides evenly with smoked paprika, garlic powder, onion powder, salt, and pepper.
03 - Heat olive oil in a large skillet over medium-high heat; sear chicken breasts for 2 minutes per side until golden brown.
04 - Place seared chicken in a baking dish; pour in chicken broth and barbecue sauce; cover tightly with foil and bake for 20–25 minutes until internal temperature reaches 165°F (74°C).
05 - While chicken bakes, cut potatoes into 1/4-inch thick fries, toss with vegetable oil, sea salt, black pepper, and paprika, then arrange evenly on a parchment-lined baking sheet.
06 - Bake fries for 25–30 minutes, turning halfway through, until golden and crisp.
07 - Remove chicken from oven, shred using two forks, and mix thoroughly with sauce in the baking dish.
08 - Brush slider buns with melted butter and toast lightly in the oven for 3–4 minutes.
09 - Layer shredded BBQ chicken on bottom halves of slider buns, top with halved cheddar slices and a spoonful of coleslaw, then cover with the top buns.
10 - Serve the sliders warm accompanied by crispy fries.
