Ingredients

4 boneless, skinless chicken breasts

1 cup barbecue sauce

1/2 cup chicken broth

1 tablespoon olive oil

1 teaspoon smoked paprika

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Salt and pepper, to taste

12 slider buns

6 slices cheddar cheese, halved

1 cup coleslaw

2 tablespoons unsalted butter, melted

4 large russet potatoes

2 tablespoons vegetable oil

1 teaspoon sea salt

1/2 teaspoon black pepper

1/2 teaspoon paprika

Instructions

Step 1: Preheat the oven to 425°F (220°C).

Step 2: Pat the chicken breasts dry and season both sides evenly with smoked paprika, garlic powder, onion powder, salt, and pepper.

Step 3: Heat olive oil in a large skillet over medium-high heat. Sear chicken breasts for 2 minutes on each side until golden brown.

Step 4: Transfer seared chicken to a baking dish. Pour chicken broth and barbecue sauce over the chicken, cover tightly with foil, and bake for 20 to 25 minutes until the internal temperature reaches 165°F (74°C).

Step 5: While the chicken bakes, 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.

Step 6: Bake fries in the oven alongside chicken for 25 to 30 minutes, flipping halfway through, until golden and crisp.

Step 7: Remove chicken from oven, shred with two forks, and mix thoroughly with the barbecue sauce in the baking dish.

Step 8: Brush slider buns with melted butter and toast in the oven for 3 to 4 minutes until lightly golden.

Step 9: Assemble sliders by placing shredded chicken on the bottom half of each bun. Top with cheddar cheese halves and a dollop of coleslaw, then cover with the top bun.

Step 10: Serve the sliders immediately accompanied by the crispy fries.

Tips & Variations

For extra smoky flavor, use smoked barbecue sauce or add a few dashes of liquid smoke to the sauce mix.

Try swapping cheddar for pepper jack cheese for a spicy kick.

Use sweet potatoes instead of russet potatoes for a slightly sweeter, nutrient-rich fry.

Make the coleslaw ahead and let it chill to enhance its crispness and tang.

Storage

Store leftover shredded BBQ chicken and fries separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken gently in the microwave or on the stove, adding a splash of water to keep it moist. Reheat fries in a hot oven or air fryer to restore crispness. Slider buns are best toasted fresh before serving.

FAQs

Can I use frozen chicken breasts for this recipe?

Yes, but make sure to fully thaw the chicken breasts before cooking to ensure even cooking and food safety.

What if I don’t have a grill or grill pan for searing the chicken?

A regular skillet or frying pan works perfectly for searing the chicken to get that nice golden crust before baking.