# 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 prepared 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
# Method:
01 - Set oven to 425°F and prepare for baking.
02 - Pat chicken breasts dry and evenly coat with smoked paprika, garlic powder, onion powder, salt, and pepper.
03 - Heat olive oil in a large skillet over medium-high heat and sear chicken breasts for 2 minutes per side until golden brown.
04 - Place seared chicken in a baking dish; pour chicken broth and barbecue sauce over it. Cover tightly with foil and bake for 20 to 25 minutes until cooked through (internal temperature 165°F).
05 - Cut potatoes into 1/4-inch thick fries, toss with vegetable oil, sea salt, black pepper, and paprika. Arrange evenly on a parchment-lined baking sheet.
06 - Bake fries for 25 to 30 minutes at 425°F, flipping halfway through, until golden and crispy.
07 - Remove chicken from the oven, shred with two forks, and mix with the sauce remaining in the baking dish.
08 - Brush slider buns with melted butter and toast in the oven for 3 to 4 minutes until lightly golden.
09 - Layer shredded BBQ chicken, halved cheddar slices, and coleslaw on bottom halves of buns. Cover with top halves to complete.
10 - Serve sliders hot alongside crispy fries for a complete meal.
