Why You’ll Love This Recipe
Chick-Fil-A Chicken Minis are a favorite for many, and this homemade version brings all the flavor and comfort of the original straight to your kitchen. The juicy fried chicken is lightly seasoned and served in fluffy mini buns, drizzled with a sweet honey butter glaze that makes each bite irresistible. Whether served as a breakfast treat, a party appetizer, or a fun family meal, these Chicken Minis are simple to make and perfect for any occasion.
Ingredients
For the chicken:
- 4 boneless, skinless chicken breasts (cut into small bite-sized pieces)
- 1 cup buttermilk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (optional, for a bit of heat)
- Salt and pepper, to taste
For the flour coating:
- 1 1/2 cups all-purpose flour
- 1 tablespoon cornstarch (for extra crispiness)
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/4 teaspoon black pepper
For frying:
- Vegetable oil (for frying)
For the honey butter:
- 1/4 cup unsalted butter, melted
- 2 tablespoons honey
- 1/4 teaspoon salt
For the buns:
- 12 mini dinner rolls (or Hawaiian rolls for a sweeter option)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Marinate the Chicken:
- In a large bowl, combine the buttermilk, garlic powder, onion powder, paprika, cayenne pepper (if using), salt, and pepper. Stir to combine.
- Add the chicken pieces to the buttermilk mixture and mix well to coat. Cover and refrigerate for at least 1 hour, or up to overnight. This will help tenderize the chicken and enhance the flavor.
- Prepare the Flour Coating:
- In a separate shallow dish or bowl, whisk together the flour, cornstarch, paprika, garlic powder, onion powder, salt, and pepper.
- Once the chicken has marinated, remove each piece from the buttermilk mixture, allowing excess liquid to drip off. Coat the chicken pieces evenly in the flour mixture, pressing down gently to ensure they are fully covered.
- Fry the Chicken:
- In a large skillet or deep fryer, heat the vegetable oil to 350°F (175°C).
- Fry the chicken in batches, being careful not to overcrowd the pan. Fry each batch for 4-5 minutes, or until the chicken is golden brown and crispy, and the internal temperature reaches 165°F (74°C).
- Remove the chicken from the oil and place it on a paper towel-lined plate to drain any excess oil.
- Make the Honey Butter:
- In a small bowl, combine the melted butter, honey, and salt. Stir until well combined.
- Assemble the Chicken Minis:
- Warm the mini dinner rolls in the oven for about 5 minutes, or until soft.
- Slice each roll in half and place a fried chicken piece on the bottom half of each roll. Drizzle the honey butter over the chicken, then place the top of the roll on top.
- Serve and Enjoy:
- Serve the Chicken Minis warm with extra honey butter on the side for dipping, if desired.
Servings and Timing
- Servings: 6 (2 Chicken Minis per person)
- Total cook time: 30-35 minutes
- Prep time: 10 minutes
- Marinate time: 1 hour to overnight
- Fry time: 4-5 minutes per batch
Variations
- Spicy Version: Add extra cayenne pepper or hot sauce to the chicken marinade for a spicy kick.
- Gluten-Free Option: Use a gluten-free all-purpose flour blend to make these Chicken Minis gluten-free.
- Mini Biscuit Version: Instead of dinner rolls, you can use mini biscuits for a slightly fluffier, biscuit-style sandwich.
- Add Pickles: For an extra touch, add a couple of pickle slices on top of the chicken before serving, just like the original Chick-Fil-A sandwiches.
Storage/Reheating
- Storage: Store any leftover chicken in an airtight container in the refrigerator for up to 3 days.
- Reheating: To reheat, place the chicken on a baking sheet and heat in the oven at 350°F (175°C) for 10-12 minutes to maintain the crispy texture. You can also reheat the buns separately in the microwave for 20-30 seconds.
FAQs
Can I use frozen chicken for this recipe?
While fresh chicken is preferred, you can use frozen chicken pieces. Be sure to thaw them completely before marinating and frying.
How do I get the chicken crispy?
The key to crispy chicken is in the double coating process. After marinating the chicken in buttermilk, make sure to coat it evenly in the flour mixture, pressing gently to adhere the coating. The cornstarch in the flour mixture helps make the coating extra crispy.
Can I make the chicken ahead of time?
Yes! You can fry the chicken in advance, then store it in the refrigerator for up to 3 days. Reheat the chicken in the oven to maintain its crispiness before assembling the Chicken Minis.
Can I bake the chicken instead of frying it?
While frying will give the chicken the signature crispy texture, you can bake it if you prefer a healthier version. Preheat the oven to 400°F (200°C) and bake the coated chicken for 20-25 minutes, flipping halfway through.
How do I store leftover Chicken Minis?
Store leftover chicken in an airtight container in the refrigerator. Keep the rolls and chicken separate to prevent them from becoming soggy. Reheat the chicken in the oven or air fryer for the best results.
Can I use larger buns for this recipe?
Yes, if you prefer, you can use regular-sized sandwich buns instead of mini rolls. Just adjust the amount of chicken to fit the larger buns.
Can I make the honey butter without butter?
For a dairy-free version, you can substitute the butter with a dairy-free alternative like margarine or coconut oil. However, the flavor may differ slightly.
What kind of rolls should I use for Chicken Minis?
You can use mini dinner rolls, slider buns, or even Hawaiian rolls for a slightly sweeter version. Choose soft rolls that can hold the chicken and honey butter without falling apart.
How can I add extra flavor to the chicken?
Feel free to add additional spices like smoked paprika, onion powder, or even a bit of garlic salt to the flour mixture to enhance the flavor. You can also marinate the chicken overnight for even more flavor infusion.
Can I freeze the chicken?
Yes, you can freeze the fried chicken. Let it cool completely, then store it in a freezer-safe bag or container. When ready to serve, reheat in the oven or air fryer to restore the crispiness.
Conclusion
These Copycat Chick-Fil-A Chicken Minis bring the famous sandwich experience to your home kitchen. With perfectly seasoned and crispy chicken, soft rolls, and a drizzle of honey butter, they deliver that irresistible sweet and savory combination that everyone loves. Perfect for breakfast, lunch, or dinner, these Chicken Minis are sure to become a family favorite. Whether you’re feeding a crowd or enjoying a special meal at home, this recipe will have you enjoying Chick-Fil-A-style goodness anytime!
PrintCopycat Chick-Fil-A Chicken Minis
This Copycat Chick-Fil-A Chicken Minis recipe brings the beloved flavor of the original right to your home. With crispy, seasoned chicken bites, warm mini sweet rolls, and a drizzle of honey butter, it’s the perfect balance of savory and sweet.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings (2 Chicken Minis per person)
- Category: Main Dish
- Method: Frying
- Cuisine: American
Ingredients
- 4 boneless, skinless chicken breasts (cut into small bite-sized pieces)
- 1 cup buttermilk
- 1 teaspoon hot sauce (optional, for extra flavor)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (optional, for a bit of heat)
- Salt and pepper, to taste
- 2 cups all-purpose flour
- 1 tablespoon cornstarch (for extra crispiness)
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- Vegetable oil (for frying)
- 1/4 cup unsalted butter, melted
- 2 tablespoons honey
- 1/4 teaspoon salt
- 12 mini dinner rolls (or Hawaiian rolls for a sweeter option)
Instructions
Marinate the Chicken:
In a large bowl, combine the buttermilk, garlic powder, onion powder, paprika, cayenne pepper (if using), salt, and pepper. Stir to combine. Add the chicken pieces to the buttermilk mixture and mix well to coat. Cover and refrigerate for at least 1 hour, or up to overnight.
- Prepare the Flour Coating:
In a separate shallow dish, whisk together the flour, cornstarch, paprika, garlic powder, onion powder, salt, and pepper. - Fry the Chicken:
Heat the vegetable oil to 350°F (175°C) in a large skillet or deep fryer. Fry the chicken pieces in batches for 4-5 minutes, or until golden brown and cooked through. Remove from oil and drain on paper towels. - Make the Honey Butter:
In a small bowl, combine the melted butter, honey, and salt. Stir well. - Assemble the Chicken Minis:
Warm the mini dinner rolls in the oven for 5 minutes. Slice each roll in half and place a fried chicken piece on the bottom half. Drizzle honey butter over the chicken and top with the roll. - Serve and Enjoy:
Serve warm with extra honey butter on the side for dipping, if desired.
Notes
- For extra crunch, double dip the chicken in the buttermilk and flour mixture.
- Use mini Hawaiian rolls for a sweeter version of the minis.
- Add a few pickle slices to mimic the Chick-Fil-A version for an added layer of flavor.
Nutrition
- Serving Size: 2 Chicken Minis
- Calories: 450
- Sugar: 6g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 29g
- Cholesterol: 75mg
