# 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
# Steps:
01 - Set the oven to 425°F.
02 - Pat the chicken breasts dry 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. Sear the chicken for 2 minutes on each side until golden.
04 - Transfer the seared 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, or until the internal temperature reaches 165°F.
06 - Cut the potatoes into 1/4-inch thick fries and toss with vegetable oil, sea salt, black pepper, and paprika. Arrange fries on a parchment-lined baking sheet.
07 - Bake for 25 to 30 minutes, flipping halfway through, until fries are golden and crisp.
08 - Remove chicken from oven and shred with two forks. Toss shredded chicken in the 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 - On the bottom half of each bun, layer shredded BBQ chicken, cheddar cheese halves, and a spoonful of coleslaw. Cover with the top bun.
11 - Serve assembled sliders hot alongside crispy fries.
