# What you need:
→ Chicken & Sauce
01 - 4 boneless, skinless chicken breasts
02 - 1 cup barbecue sauce
03 - 0.5 cup chicken broth
04 - 1 tablespoon olive oil
05 - 1 teaspoon smoked paprika
06 - 0.5 teaspoon garlic powder
07 - 0.5 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 - 0.5 teaspoon black pepper
17 - 0.5 teaspoon paprika
# How to Make It:
01 - Set the oven temperature to 425°F to prepare for baking chicken and fries.
02 - Pat dry chicken breasts 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 and sear chicken breasts 2 minutes per side until golden brown.
04 - Place seared 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 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 evenly on a parchment-lined baking sheet.
06 - Bake fries for 25 to 30 minutes in the oven, flipping halfway through, until they achieve a crispy golden texture.
07 - Remove chicken from the oven, shred using two forks, and mix thoroughly with the sauce remaining in the baking dish.
08 - Brush slider buns with melted butter and toast lightly in the oven for 3 to 4 minutes.
09 - Place shredded chicken on the bottom half of each bun, add halved cheddar slices, top with a spoonful of coleslaw, and cover with the bun tops.
10 - Serve sliders hot alongside the crispy fries for a satisfying meal.
