# What You'll 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 black pepper, to taste
→ Sliders
09 - 12 slider buns
10 - 6 cheddar cheese slices, 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 It:
01 - Preheat oven to 425°F.
02 - Pat chicken breasts dry and generously 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 per side until golden brown.
04 - Transfer seared chicken to a baking dish. Pour barbecue sauce and chicken broth evenly over the top. Cover tightly with aluminum foil.
05 - Bake for 20 to 25 minutes or until chicken is cooked through and reaches an internal temperature of 165°F.
06 - While chicken bakes, cut russet potatoes into 1/4-inch thick fries. Toss with vegetable oil, sea salt, pepper, and paprika. Spread evenly on a parchment-lined baking sheet.
07 - Bake fries for 25 to 30 minutes, turning halfway through, until golden and crisp.
08 - Remove chicken from oven. Shred with two forks and mix well with sauce in the baking dish.
09 - Brush slider buns with melted butter. Toast in the oven for 3 to 4 minutes until lightly golden.
10 - Place shredded BBQ chicken on bottom half of each bun. Top with half a cheese slice and a spoonful of coleslaw. Cover with the top bun.
11 - Serve sliders hot alongside crispy fries.
