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