Chicken and Tomato Chutney Slider Sandwiches

Ingredients:

For the chicken:

• 4 chicken thighs with skin and pre-bones removed (about 560 g)
• 2 tablespoons grape seed oil
• Coarse salt and freshly ground pepper
• Vegetable oil for frying
• 1 cup flour

For chutney (Indian sweet and sour fruit and vegetable sauce):

• 1 cup chopped plum-shaped tomato
• 1/4 cup diced red onion
• 1 tbsp chopped parsley
• Coarse salt and freshly ground pepper

For hamburgers:

• 2 tbsp (30 g) unsalted butter, softened
• 8 small potato buns, pre-cut into two parts
• Mayonnaise, optional

Preparation:

1. Preheat oven to 110 degrees.
2. Bake chicken meat: In a medium bowl, toss the chicken with the grapeseed oil and 1/4 teaspoon each of salt and pepper until the chicken is evenly coated.
   
   Place the meat on a baking sheet and bake for 35 minutes, until cooked through. Remove the baking sheet from the oven and let the meat cool for 1 hour.
3. Meanwhile, prepare the chutney: In a small saucepan, combine the tomatoes, red onion, parsley, 1 teaspoon salt, and 1/2 teaspoon pepper and cook for 30 minutes over low heat, stirring occasionally. Remove the sauce from the heat and cover to keep warm.
4. Fry the chicken: In a large saucepan, add 3 inches of vegetable oil and heat over medium-high heat to 350 degrees Fahrenheit (175 degrees Celsius). In a medium bowl, combine the flour, 1/2 teaspoon of salt, and a few grinds of black pepper.
   
   Coat the chicken in the mixture. Then place in hot oil and fry for 4-5 minutes until golden brown.
   
   Place on a plate lined with kitchen paper towels to drain off excess oil. Cool slightly and cut each thigh in half.
5. Prepare the burgers: Spread a thin layer of butter on the cut sides of the buns. Heat a large frying pan over medium-high heat.
   
   Place the buns buttered side down in the pan and toast for 2 minutes. Spread mayonnaise on the buns, top the bottom halves with chicken and chutney, and cover with the top halves.