# 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, prepared
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 oven temperature to 425°F (220°C) to prepare for baking.
02 - Pat chicken breasts dry and evenly season both sides 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 on each side until golden brown.
04 - Place seared chicken in a baking dish, pour chicken broth and barbecue sauce over the top, and cover tightly with foil.
05 - Bake the chicken for 20 to 25 minutes until fully cooked and internal temperature reaches 165°F (74°C).
06 - Slice potatoes into 1/4-inch thick fries; toss with vegetable oil, sea salt, black pepper, and paprika, then arrange in a single layer on a parchment-lined baking sheet.
07 - Bake fries for 25 to 30 minutes, flipping halfway through, until golden and crisp.
08 - Remove chicken from oven and shred using two forks; toss the shredded chicken in the sauce remaining in the baking dish.
09 - Brush slider buns with melted butter and place in the oven to toast lightly for 3 to 4 minutes.
10 - Layer shredded BBQ chicken on the bottom half of each bun, add cheddar cheese pieces, a spoonful of coleslaw, and cover with the top bun.
11 - Serve the sliders hot alongside the crispy fries for a complete meal.
