Pat chicken breasts dry with paper towels and season generously with salt, pepper, smoked paprika, garlic powder, onion powder, and cayenne pepper on both sides. This dry rub creates a flavor foundation that absorbs into the meat as it cooks, preventing bland chicken that relies entirely on sauce.

In a large skillet over medium-high heat, melt butter and add seasoned chicken breasts without crowding the pan. Sear for 3-4 minutes per side until golden brown; this creates a flavorful crust that keeps moisture locked inside during the braise.

Pour in barbecue sauce and chicken broth, then sprinkle brown sugar evenly across the top. Reduce heat to medium-low and cover the skillet, simmering for 12-15 minutes until chicken reaches 165°F internal temperature and shreds easily with two forks.

Remove chicken to a cutting board and shred using two forks, pulling meat apart into bite-sized pieces that work perfectly for loaded pulled chicken sliders recipe. Return shredded meat to the skillet, stir well to coat in the sauce reduction, and simmer uncovered for 2-3 minutes until liquid reduces slightly.

Butter the insides of slider buns lightly and toast them face-down in a separate skillet or on a griddle over medium heat for 1-2 minutes until golden and crispy. Toasted buns provide structure and prevent sogginess from coleslaw and pulled chicken juices.

Build each slider with one spoonful of pulled chicken on the bottom bun, then layer cheddar cheese, a small handful of coleslaw, and a pinch of crispy fried onions. The order matters because cheese melts slightly from the warm chicken while cold coleslaw stays crisp on top, and fried onions add final crunch.

Top with the buttered bun and serve immediately, or arrange on a platter and keep warm in a 200°F oven for up to 20 minutes before your football night crowd arrives.