# 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 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:
01 - Preheat oven to 425°F.
02 - Pat chicken dry and 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 chicken for 2 minutes per side until golden.
04 - Transfer chicken to a baking dish. Pour chicken broth and barbecue sauce over it. Cover tightly with foil and bake for 20 to 25 minutes until internal temperature reaches 165°F.
05 - Cut potatoes into 1/4-inch thick fries. Toss with vegetable oil, sea salt, black pepper, and paprika. Spread on a parchment-lined baking sheet.
06 - Bake fries for 25 to 30 minutes, flipping halfway through, until golden and crisp.
07 - Remove chicken from oven and shred with two forks. Toss shredded chicken with sauce remaining in baking dish.
08 - Brush slider buns with melted butter and toast in oven for 3 to 4 minutes until lightly browned.
09 - Place shredded chicken on bottom half of each bun, top with halved cheddar cheese and a spoonful of coleslaw. Cover with top bun.
10 - Serve sliders immediately with fries on the side.
