Chicken Minis (Chick-Fil-A Copycat Recipe)

5 from 1 votes

Chicken Minis (Chick-Fil-A Copycat Recipe)

Crave the unmistakable taste of Chick-Fil-A's Chicken Minis at home? Dive into our delicious copycat recipe that captures the mouthwatering bite-sized breakfast wonders. From the tender, seasoned chicken to the soft, honey-brushed rolls, we guide you step-by-step to recreate this fan-favorite. Perfect for breakfast treats, appetizers, or any time snacking. Get ready to savor every bite!

Prep Time20

Cook Time8

Marinade (if possible)1

Course: Breakfast

Cuisine: American

Keyword: breakfast, chicken, chickfila, copycat, rolls

Servings: chicken minis

Calories: 129kcal

Author: Trisha Haas - Salty Side Dish

Equipment

Skillet
mixing bowl

Ingredients

Marinade

½ cup Buttermilk
½ cup Buffalo Sauce
1 tsp. poultry seasoning
1 tsp. garlic powder
1 tsp. onion powder
1 tsp chili powder
½ tsp. oregano
salt and black pepper

Seasoned Flour

2 cups all purpose flour (may need less depending on how many chicken minis you are making)
1 tsp. poultry seasoning
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. chili powder
½ tsp. oregano

Additional Ingredients

2 chicken breasts boneless, skinless - 2 inch cubes
vegetable oil
1 package Sister Shusters Parkhouse Style Yeast Rolls cooked according to package directions
2 tbsp. butter melted
2 tbsp. honey

Instructions

Marinate the Chicken pieces

In a large mixing bowl, combine the following ingredients:
1/2 cup of Buttermilk, 1/2 cup of Buffalo sauce, 1 tsp poultry seasoning, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp chili powder, 1/2 tsp oregano.
Whisk the ingredients until they are thoroughly mixed. Season the mixture with salt and pepper to taste.
Add the chicken pieces to the bowl, ensuring they are evenly coated with the marinade.
Cover the bowl and place it in the refrigerator. Allow the chicken to marinate for at least two hours. For best results, let it marinate for a min of 2 hours to overnight.

For the Chicken Coating:

In a separate bowl, mix flour ingredients:
All purpose flour, 1 tsp poultry seasoning, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp chili powder, and 1/2 tsp dried oregano.
Once your chicken has marinated, take each piece and dip it into the flour mixture. Make sure all sides of the chicken are well-coated.

Frying the Chicken:

In a large skillet, pour in about 1 inch of vegetable oil. Heat the skillet on medium heat.
Once the cooking oil is hot, use tongs and carefully place the chicken pieces into the skillet.
Fry each side of the chicken for approximately 4 minutes or until golden brown and crispy and inside temperature is at 165 degrees. Remove the chicken from the skillet and place them on paper towels to drain any excess oil.

Assembling the Chicken Minis:

Slice each cooked yeast roll open and place a piece of the fried chicken inside.
In a small bowl, mix melted butter and honey until well combined. Using a pastry brush, generously brush the top of each roll with the honey-butter mixture.
Serve your Chicken Minis with copycat Chick-Fil-A sauce if desired. Enjoy!

Notes

Please note that the time the chicken needs to cook depends entirely on the oil's heat and the chicken's thickness. Our 2-inch chunks of chicken took approximately 4 minutes on each side (8 minutes total).

To prevent undercooking or over-cooking chicken, use a meat thermometer.

Nutrition