Copycat Chick-Fil-A Chicken Minis

We've all been there. You wake up on Sunday morning craving one thing and one thing only: Chick-fil-A. Then you're quickly filled with dread as you realize your dreams of perfectly golden-brown chicken can't come true. Chick-fil-A's closed-on-Sunday policy often leaves us wanting exactly what we can't have.

But don't fret; we have a solution. This Copycat Chick-fil-A Chicken Minis recipe is sure to impress. It only takes 35 minutes of hands-on time, and we guarantee your Chick-fil-A craving will be satisfied.

Marinated in pickle juice and dredged in a buttermilk-cayenne pepper mixture, the nuggets are seasoned to perfection. We opted to pair the chicken with store-bought Parker House Rolls for convenience, but homemade honey butter takes this easy-to-master recipe to the next level.

The scrumptiously sweet concoction bakes into the bread rolls creating a beautifully honeyed flavor. The crispy, spiced chicken perfectly compliments the velvety bread rolls with every bite. Top off this Chick-fil-A copycat recipe with your favorite condiment for the final touch.

Ingredients for Copycat Chicken Minis

We've got one shortcut ingredient: frozen rolls. But to get the genuine Chick-fil-A chicken nugget taste, you'll need to fry your own pieces.

• Dill pickle juice: Pickle juice adds salt and flavor but also tenderizes the meat.
• Sugar: This type of sugar dissolves quickly for a simple chicken brine.
• Chicken breast: Boneless, skinless chicken breast cuts up easily into bite-sized pieces.
• Buttermilk: Tangy buttermilk makes for the perfect base for the chicken dredge.
• Cayenne pepper: Just a hint of heat is needed for these bites, but you can leave it out entirely if you want.
• Egg: For the dredge.
• All-purpose flour: This type of flour cooks up nicely with a golden color and great crispy texture.
• Cornstarch: This ingredient helps make the crust extra crisp.
• Powdered sugar: It disappears into the breading ingredients and browns nicely.
• Powdered milk: For a hint of tang in the breading.
• Kosher salt and black pepper: To season the breading.
• Paprika: Provides a hint of warm pepper spice.
• Baking powder and baking soda: These help the crust on the chicken brown and crisp nicely.
• Peanut oil: For frying the chicken pieces.
• Parker House Rolls: You can buy some in the freezer aisle at the grocery store (Sister Schubert is the brand CFA uses). or make your own rolls.
• Butter: Combined with honey for a last-minute brush on the rolls.
• Honey: Combined with butter and lends the perfect delicate sweetness to the rolls.

How To Make Copycat Chick-fil-A Chicken Minis

Coating and frying the chicken pieces are by far the hardest part of this recipe, but don't let that stop you. We've made it extra easy with a step-by-step guide with photos below. For now, here's a brief recap of how these breakfast bites are made:

• Step 1. Brine the chicken pieces in pickle juice and sugar.
• Step 2. Make the dredge station: In one bowl, combine the buttermilk, cayenne pepper, and egg. In a second bowl, mix the flour, cornstarch, powdered sugar, powdered milk, salt, pepper, and paprika.
• Step 3. Dredge the chicken pieces by first coating them in the flour mixture. Then, dip them in the buttermilk mixture before putting them back in the flour mixture. Press the flour coating to the chicken pieces to help it adhere, and chill all the coated chicken pieces for 15 minutes.
• Step 4. Heat the peanut oil in a large Dutch oven to 325°F.
• Step 5. Working in batches, fry the chicken pieces in the hot oil. Remove fried pieces to a wire rack to cool slightly and drip off any excess oil.
• Step 6. Heat or make the rolls. Brush the tops with the honey-butter mixture, then keep baking until golden brown.
• Step 7. Add chicken pieces to each roll, and serve.

How To Serve Copycat Chicken Minis

You'll find us eating these mini biscuits one after the other, with a cup of coffee or OJ. On their own, they're a great breakfast for a busy weekend morning, holiday brunch, or early morning tailgate. But you can make them part of a bigger meal, and serve them with hashbrown casserole and a fresh fruit salad.

Storage Tips

Leftover chicken minis will store well in the fridge for 2 to 3 days if wrapped in food wrap or stored in an airtight container. You can reheat in the microwave or air fryer.

You can also freeze leftover chicken minis. Wrap them in food wrap, then aluminum foil. Store up to 3 months. Let the minis thaw overnight in the fridge, then reheat in the microwave or air fryer. You may want to give them another brush with a honey-butter mixture as long storage in the freezer might dry out the rolls slightly.

More Copycat Recipes

If you love making restaurant favorites at home, try these next:

• Copycat Publix Buffalo Chicken Dip
• Copycat Hardee's Cinnamon 'N' Raisin Biscuits
• Air Fryer Bloomin' Onion
• Chick-Fil-A's Carrot & Raisin Salad
• Homemade Little Debbie Christmas Tree Cakes