# 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 freshly ground black 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. Season both sides with smoked paprika, garlic powder, onion powder, salt, and black pepper.
03 - Heat olive oil in a large skillet over medium-high heat. Add chicken and sear each side for 2 minutes until golden.
04 - Transfer chicken breasts to a baking dish. Pour chicken broth and barbecue sauce evenly over the chicken and cover the dish tightly with foil.
05 - Bake for 20 to 25 minutes, or until fully cooked with an internal temperature of 165°F.
06 - While chicken is baking, cut potatoes into 1/4-inch thick fries. Toss with vegetable oil, sea salt, black pepper, and paprika. Spread fries evenly on a parchment-lined baking sheet.
07 - Bake fries for 25 to 30 minutes, flipping halfway through, until golden and crisp.
08 - Remove baked chicken from oven and shred with two forks. Toss shredded chicken in baking dish with remaining sauce.
09 - Brush slider buns with melted butter and toast lightly in the oven for 3 to 4 minutes until golden.
10 - Place shredded BBQ chicken on bottom half of each bun, top with halved cheddar cheese slice and a spoonful of coleslaw. Cover with top bun.
11 - Serve assembled sliders hot accompanied by crispy fries on the side.
