Chicken Sliders with Tomato Chutney

• 8 chicken thighs, deboned
• 1/4 cup grapeseed oil
• 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

1. Preheat the oven to 225 degrees F.
2. For the chicken: Toss in the grapeseed oil and seasoning blend, coating well.
3. Then bake until done, about 35 minutes.
4. Once cooked, remove from the oven and cool for 1 hour.
5. 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.
6. Once cooked, remove and keep warm.
7. For the sliders: Preheat a fryer (or stove top pot) to 350 degrees F with vegetable oil.
8. Season the flour with salt and pepper, and then coat the chicken with seasoned flour.
9. Fry until golden brown.
10. This should take 4 to 5 minutes.
11. 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.
12. Then cook until browned, about 2 minutes.
13. To assemble the sliders, place a piece of chicken on a bottom roll, then top with chutney and add mayo if desired.

chicken, grapeseed oil, salt, roma tomato, red onion, parsley, kosher salt, ground pepper, vegetable oil, flour, salt, unsalted butter, rolls

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