Chicken Sliders with Tomato Chutney

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  • Level: Easy
  • Total: 2 hr 5 min (includes cooling time)
  • Active: 1 hr 5 min
  • Yield: 8 sliders
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8 chicken thighs, deboned 

1/4 cup grapeseed oil 

1 teaspoon salt and pepper blend

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 


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


  1. Preheat the oven to 225 degrees F.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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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