Chicken Sliders with Tomato Chutney

Total Time:
2 hr 50 min
1 hr 5 min
1 hr
45 min

8 sliders

  • Chicken:
  • 8 chicken thighs, deboned
  • 1/4 cup grapeseed oil
  • 1 teaspoon salt and pepper blend
  • Tomato Chutney:
  • 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
  • Sliders:
  • 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
  • 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.

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