Make your own chicken minis at home with this copycat Chick-Fil-A recipe! Chicken nuggets get sandwiched in a fluffy roll topped with a honey butter spread in this delicious snack that’s perfect for dinner, game day, or any time you’re craving Chick-Fil-A but can’t have the real thing!
4boneless skinless chicken breastscut into bite size pieces
1 ½ cupsmilk
½cupdill pickle juice
1sleeveRitz crackers
1 ½cupsbreadcrumbs
½cupflour
1 ½tsppaprika
1 ½tsp pepper
2tspsalt
½cuppowdered sugar
peanut oil for frying
16frozen yeast rolls Sister Schuberts
¼ cupsalted butter
1 ½ Tbsphoney
Instructions
Whisk together the milk and the pickle juice in a large bowl.
1 1/2 cups milk, 1/2 cup dill pickle juice
Add the small cut up chicken pieces into the juice mixture making sure the liquid covers the chicken. Cover the bowl with aluminum foil. Marinade the chicken anywhere from 1 to 3 hours.
4 boneless skinless chicken breasts
Crush the crackers into fine crumbs using a food processor or by placing them in a large zipper top bag and crushing with a rolling pin.
1 sleeve Ritz crackers
Put the cracker crumbs into a medium mixing bowl and add bread crumbs, flour, paprika, pepper, salt, and powdered sugar.
Cook the rolls according to the packaged directions.
16 frozen yeast rolls
Once the chicken is done marinating, add enough peanut oil to a deep frying pan so there will be enough oil to cover the chicken nuggets and heat the oil to 350-360 degrees.
peanut oil for frying
Place the chicken pieces into a bag and add the cracker crumb mixture to the bag as well. Shake the bag so the chicken nuggets are covered in the crumb mixture.
Now that the oil is heated up, slowly add each chicken nugget into the hot oil and let them fry until they reach a golden brown color. This typically takes about 2-3 minutes as long as the oil is 350-360 degrees.
Cook the chicken in batches until all of the chicken is fried.
While the chicken is cooking, make the honey butter by mixing the butter and honey together until the honey butter spread is smooth.
1/4 cup salted butter, 1 1/2 Tbsp honey
After the chicken nuggets are done and the rolls are out of the oven, cut each roll in half and add one chicken nugget to the middle of each of the rolls and either put them on a plate or in a pan.
Brush each roll with the honey butter while the rolls are warm.
Serve warm!
Notes
Test the oil’s temperature with a kitchen thermometer. Don’t have a thermometer, put a small piece of bread (like just a crumb) in the oil and if it sizzles, it’s hot enough to fry. If it doesn’t, keep heating!Don’t skip the powdered sugar. It’s what gives the nuggets their signature taste – that and the dill pickle juice!Store leftovers in an airtight container and enjoy within three days. Reheat by placing them on a parchment paper lined baking sheet in a cold oven. Set the temperature on the oven to 350 degrees an warm up the chicken minis with the oven.