# What You'll Need:
→ Chicken & Sauce
01 - 4 boneless, skinless chicken breasts (approximately 680 g)
02 - 1 cup (240 ml) barbecue sauce
03 - 1/2 cup (120 ml) chicken broth
04 - 1 tablespoon (15 ml) olive oil
05 - 1 teaspoon (5 g) smoked paprika
06 - 1/2 teaspoon (2.5 g) garlic powder
07 - 1/2 teaspoon (2.5 g) onion powder
08 - Salt and black pepper, to taste
→ Sliders
09 - 12 slider buns
10 - 6 slices cheddar cheese, halved
11 - 1 cup (about 150 g) coleslaw, prepared or homemade
12 - 2 tablespoons (30 g) unsalted butter, melted
→ Fries
13 - 4 large russet potatoes (approximately 800 g)
14 - 2 tablespoons (30 ml) vegetable oil
15 - 1 teaspoon (5 g) sea salt
16 - 1/2 teaspoon (2.5 g) black pepper
17 - 1/2 teaspoon (2.5 g) paprika
# How to Make It:
01 - Set the oven to 425°F (220°C) to prepare for baking chicken and fries.
02 - Pat chicken breasts 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 breasts for 2 minutes per side until golden brown.
04 - Transfer seared chicken to a baking dish. Pour chicken broth and barbecue sauce over the top. Cover tightly with foil and bake for 20 to 25 minutes until internal temperature reaches 165°F (74°C).
05 - Cut potatoes into 1/4-inch thick fries. 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 golden and crispy.
07 - Remove chicken from the oven. Using two forks, shred the chicken and mix it with the 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 barbecue chicken on the bottom half of each slider bun, top with halved cheddar slices and a spoonful of coleslaw, then cover with the top bun.
10 - Serve sliders warm alongside the crispy fries for a satisfying meal.
