Chicken Sliders with Tomato Chutney

• 4 skin-on, boneless chicken thighs (about 1 1/4 pounds)
• 2 tablespoons grapeseed oil
• Kosher salt and freshly ground pepper
• Vegetable oil, for deep-frying
• 1 cup all-purpose flour
• 1 cup chopped plum tomatoes
• 1/4 cup diced red onion
• 1 tablespoon minced fresh parsley
• Kosher salt and freshly ground pepper
• 2 tablespoons unsalted butter, softened
• 8 potato slider rolls, split
• Mayonnaise, for topping (optional)

1. Preheat the oven to 225 degrees F. Bake the chicken: Toss the chicken with the grapeseed oil and 1/4 teaspoon each salt and pepper in a medium bowl, coating well.
2. Transfer to a baking sheet and bake until cooked through, about 35 minutes.
3. Remove from the oven and let cool 1 hour.
4. Meanwhile, make the chutney: Combine the tomatoes, red onion, parsley, 1 teaspoon salt and 1/2 teaspoon pepper in a small saucepan and cook over low heat, stirring occasionally, 30 minutes.
5. Remove from the heat and cover to keep warm.
6. Fry the chicken: Heat 3 inches of vegetable oil in a large pot over medium-high heat until a deep-fry thermometer registers 350 degrees F. Combine the flour, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl, then add the chicken and toss to coat.
7. Fry the chicken until golden brown, 4 to 5 minutes.
8. Drain on a paper towel-lined plate.
9. Let cool slightly, then cut each thigh in half.
10. Assemble the sliders: Spread a thin layer of butter on the cut sides of the rolls.
11. Heat a large skillet over medium-high heat.
12. Place the rolls, buttered-side down, in the pan and toast until golden, about 2 minutes.
13. Spread with mayonnaise and sandwich with the chicken and chutney.
14. Photograph by Charles Masters

skin, grapeseed oil, kosher salt, vegetable oil, flour, tomatoes, red onion, parsley, kosher salt, unsalted butter, slider rolls, mayonnaise

Taken from www.foodnetwork.com/recipes/robert-irvine/chicken-sliders-with-tomato-chutney.html (may not work)