# 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 the oven to 425°F (220°C).
02 - Pat the chicken breasts dry and 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 heat, then 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, cover tightly with foil, and bake for 20 to 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 spread evenly on a parchment-lined baking sheet.
06 - Bake fries in the oven alongside chicken for 25 to 30 minutes, flipping halfway through until golden and crisp.
07 - Remove chicken from oven, shred with two forks, and thoroughly mix with the barbecue sauce 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 - Place shredded chicken on the bottom half of each slider bun, top with cheddar cheese halves and a dollop of coleslaw, then cover with the top bun.
10 - Serve the sliders immediately accompanied by the crispy fries.
