# What You Need:
→ 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
# How To Make:
01 - Set the oven to 425°F and allow it to reach temperature.
02 - Dry the chicken breasts with paper towels 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, then sear the chicken for 2 minutes per side until golden brown.
04 - Place the chicken in a baking dish, pour chicken broth and barbecue sauce over it, cover tightly with foil, and bake for 20 to 25 minutes until the internal temperature reaches 165°F.
05 - Cut potatoes into approximately 1/4-inch thick fries and toss them with vegetable oil, sea salt, black pepper, and paprika. Spread evenly on a parchment-lined baking sheet.
06 - Bake fries for 25 to 30 minutes, flipping halfway through, until they are crispy and golden.
07 - Remove the chicken from the oven and shred it thoroughly with two forks, mixing it with the remaining 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 BBQ chicken on the bottom half of each bun, top with halved cheddar cheese and a spoonful of coleslaw, then cover with the top bun.
10 - Serve the sliders immediately with the crispy fries on the side.
