# 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 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) to prepare for baking the chicken and fries.
02 - Pat the chicken breasts dry and season evenly on both sides with smoked paprika, garlic powder, onion powder, salt, and pepper.
03 - Heat olive oil in a large skillet over medium-high heat. Sear the chicken breasts for 2 minutes per side until lightly golden.
04 - Transfer the seared chicken breasts into a baking dish. Pour chicken broth and barbecue sauce over the chicken. Cover the dish tightly with foil.
05 - Bake for 20 to 25 minutes or until chicken reaches an internal temperature of 165°F (74°C).
06 - While the chicken bakes, cut russet potatoes into 1/4-inch thick strips. In a bowl, toss the fries with vegetable oil, sea salt, black pepper, and paprika.
07 - Spread the seasoned fries evenly on a parchment-lined baking sheet. Bake for 25 to 30 minutes, flipping halfway through, until golden and crisp.
08 - Remove the baked chicken from the oven. Shred with two forks directly in the baking dish, tossing thoroughly with the barbecue sauce.
09 - Brush slider buns with melted butter. Toast in the oven for 3 to 4 minutes until lightly golden.
10 - Layer shredded barbecue chicken on the bottom half of each bun. Top with half a slice of cheddar cheese and a spoonful of coleslaw, then cap with the top bun.
11 - Arrange sliders on a serving platter and pair with crispy golden fries. Serve immediately while hot.
