# 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
# Method steps:
01 - Preheat the oven to 425°F (220°C).
02 - Pat chicken breasts dry and evenly season with smoked paprika, garlic powder, onion powder, salt, and pepper on both sides.
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 - Transfer chicken to a baking dish, pour chicken broth and barbecue sauce over the chicken, then cover tightly with foil.
05 - Bake for 20 to 25 minutes until chicken reaches an internal temperature of 165°F (74°C).
06 - 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.
07 - Bake fries for 25 to 30 minutes, flipping halfway through, until golden and crisp.
08 - Remove chicken from oven, shred with two forks, and mix with sauce remaining in the baking dish.
09 - Brush slider buns with melted butter and toast lightly in the oven for 3 to 4 minutes.
10 - Layer shredded BBQ chicken on bottom halves of toasted buns, top with cheddar cheese and coleslaw, then cover with top halves.
11 - Serve sliders warm alongside the crispy fries.
