Chicken Sliders with Tomato Chutney
- Level: Easy
- Yield: 8 sliders
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 1192
- Total Fat
- 93
- Saturated Fat
- 16
- Carbohydrates
- 48
- Dietary Fiber
- 5
- Sugar
- 6
- Protein
- 42
- Cholesterol
- 205
- Sodium
- 836
- Total: 2 hr 5 min (includes cooling time)
- Active: 1 hr 5 min
Ingredients
Chicken:
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
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
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.