Go Back Email Link
chick fil a chicken minis recipe

Chick-fil-A Chicken Minis Recipe

Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1 lb boneless, skinless chicken breast, cut into 1-inch pieces
  • 1/2 cup dill pickle juice
  • 3/4 cup whole milk
  • 1 egg
  • 1 cup all-purpose flour
  • 2 tbsp powdered sugar
  • 1 tsp salt
  • 1 tsp black pepper
  • 1/2 tsp paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 3 cups vegetable oil, for frying
  • 12 small yeast dinner rolls
  • 3 tbsp unsalted butter
  • 2 tbsp honey

Method
 

  1. Combine the chicken pieces and 1/2 cup dill pickle juice in a bowl and soak for 30 minutes at room temperature.
  2. Whisk the 3/4 cup milk and 1 egg together in one bowl; mix the 1 cup flour, 2 tbsp powdered sugar, 1 tsp salt, 1 tsp black pepper, 1/2 tsp paprika, 1/2 tsp garlic powder, and 1/2 tsp onion powder in a second bowl. Pat chicken dry, dip in the milk mixture, then press into the flour coating.
  3. Heat 3 cups vegetable oil to 350°F (175°C) in a heavy pot. Fry the chicken in batches of 4 to 5 pieces for 3 to 4 minutes, turning once, until deep golden brown and 165°F (74°C) inside. Drain on a wire rack.
  4. Warm the 12 rolls at 350°F (175°C) for 12 to 15 minutes. Melt 3 tbsp butter with 2 tbsp honey and brush the glaze over the hot rolls.
  5. Split each roll, tuck in 1 piece of chicken, brush with any remaining honey butter, and serve immediately on a tray.

Notes

Store-bought frozen yeast rolls save about 20 minutes of prep and the texture is very close to the original. If you're making these for a crowd of more than 4, fry the chicken in the largest batches your pot can handle at 350°F and keep finished pieces warm in a low oven on a rack. The honey butter glaze is best applied when the rolls are still hot — if they cool down first, the butter sits on the surface instead of soaking in.