Chicken Sliders with Tomato Chutney

Ingredients

• 1 cup flour all-purpose
• 1 tablespoon parsley fresh minced
• 2 tablespoons grapeseed oil 
• 8 servings kosher salt and pepper freshly ground
• 1 cup plum tomatoes chopped
• 8  potato slider rolls split
• 0.3 cup onion diced red
• 1.3 pounds skin-on boneless
• 2 tablespoons butter unsalted softened
• 8 servings vegetable oil for deep-frying

Equipment

• bowl
• frying pan
• baking sheet
• paper towels
• sauce pan
• oven
• pot
• kitchen thermometer

Directions

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