Name: Chicken Sliders with Tomato Chutney
Cook time: P0Y0M0DT1H5M0.000S
Total time: P0Y0M0DT2H5M0.000S
Yield: 8 sliders
Ingredients: 8 chicken thighs, deboned; 1/4 cup grapeseed oil; 1 teaspoon salt and pepper blend; 1 teaspoon salt and pepper blend; 1 cup roma tomato; 1/4 cup small-diced red onion; 1 tablespoon minced fresh parsley; 1 teaspoon kosher salt; 1/2 teaspoon ground pepper; Vegetable oil, for frying; 1 1/2 cups all-purpose flour; Salt and ground pepper; 4 tablespoon unsalted butter, softened; 8 potato rolls; Mayo, for serving, optional

Directions

Preheat the oven to 225 degrees F.
For the chicken: Toss in the grapeseed oil and seasoning blend, coating well. Then bake until done, about 35 minutes. Once cooked, remove from the oven and cool for 1 hour.
Meanwhile, for the chutney: In a small saucepan, add the tomatoes, onions, parsley, salt and pepper, and cook over low heat for 30 minutes, stirring occasionally. Once cooked, remove and keep warm.
For the sliders: Preheat a fryer (or stove top pot) to 350 degrees F with vegetable oil. Season the flour with salt and pepper, and then coat the chicken with seasoned flour. Fry until golden brown. This should take 4 to 5 minutes.
For the bread, in a flat griddle pan, heat over medium-high heat, and then apply butter to the interior top and bottom of the rolls. Then cook until browned, about 2 minutes.
To assemble the sliders, place a piece of chicken on a bottom roll, then top with chutney and add mayo if desired.

Chicken Sliders with Tomato Chutney

Ingredients

Chicken:

Tomato Chutney:

Sliders:

Directions

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