Instructions
Step 1: Preheat the oven to 425°F (220°C). Line two baking sheets with parchment paper.
Step 2: Toss the French fries with 1 tablespoon olive oil, paprika, garlic powder, salt, and black pepper. Spread evenly on one baking sheet.
Step 3: Toss the halved baby potatoes with the remaining olive oil, a pinch of salt, pepper, and paprika. Spread on the second baking sheet.
Step 4: Bake the fries and baby potatoes for 30–35 minutes, turning halfway through, until golden and crispy.
Step 5: In a small bowl, combine salt, black pepper, smoked paprika, garlic powder, and onion powder.
Step 6: Pat the chicken breasts dry and rub them with olive oil. Season evenly with the spice mixture.
Step 7: Heat a grill pan or skillet over medium-high heat. Cook the chicken for 5–6 minutes per side until nearly cooked through.
Step 8: In a small bowl, whisk together the barbecue sauce, honey, and Worcestershire sauce.
Step 9: Brush the chicken generously with the BBQ sauce mixture and continue cooking for 2–3 minutes per side until glazed and the internal temperature reaches 165°F (74°C).
Step 10: Transfer the chicken to a plate and let it rest for 5 minutes before slicing.
Step 11: In a large bowl, combine the green cabbage, red cabbage, and carrots.
Step 12: In a separate bowl, whisk together mayonnaise, sour cream, apple cider vinegar, sugar, and celery seed.
Step 13: Pour the dressing over the vegetables and toss until evenly coated. Refrigerate until ready to serve.
Step 14: Slice the BBQ chicken breasts into thick strips.
Step 15: Arrange the sliced chicken, crispy fries, roasted baby potatoes, and creamy slaw on serving plates.
Step 16: Garnish the chicken with chopped fresh parsley and drizzle with any remaining BBQ sauce before serving.
Storage and Reheating Tips
Store the chicken, fries, potatoes, and slaw separately in airtight containers in the refrigerator for up to 4 days.
Reheat the chicken in a skillet or microwave until warmed through.
Reheat fries and baby potatoes in a 400°F (200°C) oven or air fryer for 5–8 minutes to restore crispness.
Do not freeze the coleslaw, as the dressing may separate and affect the texture.
Cooked BBQ chicken can be frozen for up to 3 months in a freezer-safe container. Thaw overnight in the refrigerator before reheating.
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