Chicken Sliders with Tomato Chutney (Robert Irvine) |
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Prep Time: 65 Minutes Cook Time: 45 Minutes |
Ready In: 110 Minutes Servings: 8 |
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Ingredients:
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 |
Directions:
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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