Homemade Chicken Minis
For breakfast this week, I made chicken minis! They were easily my favorite breakfast of the week because I didn’t have to wait in line for Chick-fil-A. Are they an exact copy? Nope. But they taste amazing, and I use better-quality ingredients. The best part, though, is that you can have these chicken minis on a Sunday! So, let’s make them!
Chicken Minis Recipe
Ingredients
For the Rolls
2 packages Sister Schubert’s frozen yeast rolls
¼ cup butter (half a stick)
1 ½ Tbsp honey
For the Chicken
2 lb chicken breast, cut into bite-sized pieces
1 cup buttermilk (for marinade)
1 cup buttermilk (for coating)
½ cup pickle juice
2 eggs
2 Tbsp powdered sugar
2 ½ cups flour
½ Tbsp salt
1 tsp black pepper
1 tsp baking soda or baking powder
2 tsp paprika
1 tsp garlic powder
Peanut oil (for frying)
Instructions
Preparing the Rolls
Bake the yeast rolls according to the package instructions.
While they bake, melt ¼ cup butter and 1 ½ Tbsp honey together in a small pan until combined.
Two minutes before the rolls are done baking, brush them with the honey butter mixture and return them to the oven.
Remove from the oven and let cool slightly. While still warm, carefully separate each roll and slice them open lengthwise—but don’t cut all the way through.
Marinating the Chicken
In a large zip-top bag, mix 1 cup buttermilk and ½ cup pickle juice.
Add the chicken pieces and marinate in the fridge for at least 2 hours, or overnight for best results.
Coating & Frying the Chicken
Wet Coating: In a large bowl, whisk together 2 eggs and 1 cup buttermilk.
Dry Coating: In another bowl, combine:
2 ½ cups flour
2 Tbsp powdered sugar
½ Tbsp salt
1 tsp black pepper
2 tsp paprika
1 tsp garlic powder
1 tsp baking soda or baking powder
Dredging: Dip each piece of chicken into the wet mixture, then coat in the dry mixture, pressing the flour into the chicken to ensure a crispy crust.
Frying: Heat peanut oil to 325°F and fry the chicken in batches for 4-5 minutes until golden brown.
(Optional Double Frying Method): Increase the oil temperature to 350°F and fry the nuggets for an additional 2 minutes for extra crispiness. Be careful not to burn the crust!
Assembling the Chicken Minis
Tuck a crispy chicken nugget into each warm yeast roll.
Serve immediately & enjoy!
Storage & Reheating Instructions
Storage
Store leftover chicken and rolls separately in the fridge for 3-4 days.
Reheating
Chicken
Air Fryer: 400°F for 4-5 minutes until crispy and hot.
Oven/Toaster Oven: 350°F for 5-7 minutes until crispy and hot.
Yeast Rolls
Microwave for 15 seconds to soften.
Final Assembly
Place the reheated chicken back into the warm rolls and enjoy!
