BBQ chicken on slider buns with cheddar and coleslaw, served with crispy golden fries for a hearty, crowd-pleasing meal.
# Components:
→ 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
# Directions:
01 - Set oven temperature to 425°F and allow to preheat.
02 - Pat chicken breasts dry. Sprinkle each side with smoked paprika, garlic powder, onion powder, salt and pepper.
03 - Heat olive oil in a large skillet over medium-high heat. Place chicken breasts in skillet and sear for 2 minutes per side until golden.
04 - Transfer seared chicken to a baking dish. Pour chicken broth and barbecue sauce over the breasts. Cover dish tightly with foil.
05 - Bake chicken for 20–25 minutes until fully cooked, reaching an internal temperature of 165°F.
06 - Slice russet potatoes into 1/4-inch thick fries. Toss fries with vegetable oil, sea salt, black pepper and paprika. Arrange evenly on a parchment-lined baking sheet.
07 - Place the baking sheet in the oven and roast fries for 25–30 minutes, flipping once halfway through, until golden and crisp.
08 - Remove chicken from the oven. Shred breasts using two forks and mix with remaining sauce in the baking dish.
09 - Brush slider buns with melted butter. Realign on a tray and toast in the oven for 3–4 minutes until lightly golden.
10 - Arrange shredded BBQ chicken onto bottom halves of buns. Layer with cheddar cheese and a spoonful of coleslaw. Place top buns over.
11 - Transfer assembled sliders to a platter and serve immediately with crispy fries alongside.
