# 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.
02 - Pat chicken breasts dry, then season both sides evenly with smoked paprika, garlic powder, onion powder, salt, and pepper.
03 - Heat olive oil in a large skillet over medium-high. Sear chicken breasts for 2 minutes per side until lightly golden.
04 - Transfer chicken to a baking dish. Pour chicken broth and barbecue sauce over the chicken, then cover tightly with foil.
05 - Bake 20–25 minutes, until chicken is thoroughly cooked, reaching an internal temperature of 165°F.
06 - Slice russet potatoes into 1/4-inch thick fries. Toss with vegetable oil, sea salt, black pepper, and paprika. Arrange the fries in a single layer on a parchment-lined baking sheet.
07 - Bake fries for 25–30 minutes, turning halfway for even crispiness, until golden and crisp.
08 - Remove chicken from the oven. Using two forks, shred the chicken and toss with sauce remaining in the baking dish.
09 - Brush slider buns with melted butter and toast in oven for 3–4 minutes until lightly golden.
10 - Layer shredded BBQ chicken on the bottom half of each bun, top with cheddar cheese and coleslaw, then cap with the remaining bun.
11 - Serve sliders warm alongside crispy fries.
