0.0 – 0 reviews • Poultry
| Level: |
Easy |
| Total: |
2 hr 5 min |
| Active: |
1 hr 5 min |
| Yield: |
8 sliders |
Ingredients
- 8 chicken thighs, deboned
- 1/4 cup grapeseed oil
- 1 teaspoon salt and pepper blend
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size |
1 of 8 servings |
| Calories |
1192 |
| Total Fat |
93 g |
| Saturated Fat |
16 g |
| Carbohydrates |
48 g |
| Dietary Fiber |
5 g |
| Sugar |
6 g |
| Protein |
42 g |
| Cholesterol |
205 mg |
| Sodium |
836 mg |