These copycat Chick-fil-A chicken minis taste just like the restaurant version—and maybe even better! Tender chicken nuggets are marinated in pickle juice and buttermilk, then fried until perfectly crispy and golden brown. Served in soft yeast rolls brushed with irresistible honey butter, this homemade chicken minis recipe comes together in just 5 simple steps, making it incredibly easy for a quick breakfast, brunch, or snack the whole family will love.
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Why You'll Love This Recipe
I first fell in love with Chick-fil-A chicken minis during a family road trip. I think there's something unbeatable about that sweet-and-savory combo. When I got back from out trip, I was determined to recreate that amazing flavor at home. I spent several weekends testing variations until I got it exactly right.
When I finally perfected these homemade chicken minis, my kids did a taste test with my copycat version and the actual ones from Chick-Fil-A, and they thought mine were better than the original! Now they're a weekend staple in our house, and I'm always asked to bring them to brunch gatherings!
Ingredients for Homemade Chicken Minis
For the Chicken Nuggets:
- 1 lb chicken breast, cut into bite-sized pieces
- ⅓ cup dill pickle juice
- ¼ cup buttermilk
- ⅓ cup all-purpose flour
- ⅓ cup plain bread crumbs
- 1 tablespoon powdered sugar
- 1 teaspoon garlic powder
- ¾ teaspoon salt
- 1 teaspoon paprika (divided)
- ¼ teaspoon baking powder
- ¼ teaspoon black pepper
- Vegetable oil, for frying
For Serving:
- 1 package yeast rolls, warmed and cut into 1½-inch pieces
- 2 tablespoon butter, melted
- 2 teaspoon honey
How to Make Copycat Chick-fil-A Chicken Minis
Step 1: Marinate the Chicken
In a bowl, combine the chicken bites with dill pickle juice, buttermilk, and ½ teaspoon paprika.
Stir well, cover, and refrigerate for at least 30 minutes (up to 2 hours).
Step 2: Prepare the Breading
In a large bowl, whisk together the flour, breadcrumbs, powdered sugar, garlic powder, remaining paprika, salt, baking powder, and black pepper. Drain the chicken marinade.
Dredge chicken pieces in the flour mixture, pressing gently to coat evenly.
Step 3: Fry the Chicken Nuggets
In a heavy-bottomed skillet, heat about 1 inch of vegetable oil to 350°F (175°C). Fry the chicken nuggets in batches for 3–5 minutes, turning them occasionally until they are golden and crispy. Transfer to paper towel-lined plate to drain excess oil.
Step 4: Prepare Honey Butter Rolls
Warm the yeast rolls until soft. Whisk the melted butter and honey together, then generously brush them onto the warm rolls.
Step 5: Assemble Chicken Minis
Slice each roll lengthwise without cutting all the way through. Place a crispy chicken nugget inside each roll. Serve your homemade chicken minis immediately, with your favorite dipping sauces.
Pro Tips for Perfect Chicken Minis
- Don’t Skip the Pickle Juice: This is the secret to Chick-fil-A’s signature flavor. Marinate at least 30 minutes for best results.
- Maintain Oil Temperature: Use a cooking thermometer to keep oil at 350°F, ensuring perfectly crispy nuggets.
- Honey Butter Magic: Brushing warm rolls with honey butter elevates flavor and mimics the original Chick-fil-A taste.
- Batch Frying: Avoid overcrowding the skillet to keep nuggets crispy and golden.
- Keep Rolls Warm: Assemble and serve the minis while the rolls and chicken are still warm for ultimate taste and texture.
Delicious Recipe Variations to Try
- Spicy Chicken Minis: Add ¼ teaspoon cayenne pepper or hot sauce to your chicken marinade for a spicy kick.
- Cheesy Chicken Minis: Add a slice of sharp cheddar inside each mini for a cheesy twist.
- Waffle Chicken Minis: Swap yeast rolls for mini waffles for a delightful breakfast variation.
FAQs About This Chicken Minis Recipe
Can I bake the chicken nuggets instead of frying?
Yes! Bake breaded nuggets at 400°F (200°C) on a lightly oiled baking sheet for 15–20 minutes, flipping them halfway, until they are crispy.
Can I freeze homemade chicken minis?
Absolutely! Freeze cooked nuggets separately from rolls. Reheat nuggets at 350°F until crisp, then assemble with fresh rolls.
What are the best rolls for chicken minis?
Soft yeast dinner rolls or slider buns are ideal to mimic Chick-fil-A’s original taste and texture.
Can I use chicken thighs instead of breasts?
You certainly can! Chicken thighs will yield extra juicy and tender nuggets.
How do I store leftover chicken minis?
Store chicken nuggets separately from rolls in airtight containers. Refrigerate for up to 3 days and reheat the nuggets in the oven or air fryer before assembling the minis.
My Final Thoughts On This Recipe
This homemade Chick-fil-A chicken minis recipe gives you that irresistible taste of your fast-food favorite right at home—and honestly, they might be even better! Tender, crispy chicken and soft, buttery rolls make this a delicious treat you'll want to make again and again.
Whether it’s Sunday brunch, game day, or just a craving, these copycat chicken minis are always a hit.
More Copycat Chicken Recipes to Try Next
- Qdoba chicken
- Popeye's chicken tenders
- McDonald's chicken nuggets
- Chick-Fil-A cobb salad
- Chick-Fil-A grilled chicken wraps
Copycat Chick-Fil-A Chicken Minis Recipe
These copycat Chick-fil-A chicken minis taste just like the restaurant version—and maybe even better! Tender chicken nuggets are marinated in pickle juice and buttermilk, then fried until perfectly crispy and golden brown. Served in soft yeast rolls brushed with irresistible honey butter, this homemade chicken minis recipe comes together in just 5 simple steps, making it incredibly easy for a quick breakfast, brunch, or snack the whole family will love.
Ingredients
- 1 lb chicken breast, cut into bites
- ⅓ cup dill pickle juice
- ¼ cup buttermilk
- ⅓ cup flour
- ⅓ cup plain bread crumbs
- 1 tablespoon powdered sugar
- 1 teaspoon garlic powder
- ¾ teaspoon salt
- 1 teaspoon paprika
- ¼ teaspoon baking powder
- ¼ teaspoon black pepper
- Oil for frying
- Yeast Rolls, warmed and cut into 1 ½ inch pieces
- 2 tablespoon butter
- 2 teaspoon honey
Instructions
1. Add the chicken bites to a bowl and stir in the pickle juice, ½ teaspoon paprika, and buttermilk. Cover and refrigerate for at least 30 minutes, or up to 2 hours to marinate.
2. Pour vegetable oil into a large, heavy-bottomed skillet until it’s about 1 inch deep. Heat the oil over medium-high heat until it reaches 350°F (175°C).
3. In a large mixing bowl, whisk together the flour, bread crumbs, sugar, garlic powder, paprika, salt, baking powder, and pepper until well combined. Set aside.
4. Drain the marinade from the chicken. Dredge each piece in the flour mixture, pressing gently to ensure all sides are well coated. Work in batches if needed.
5. Carefully add the coated chicken to the hot oil, being careful not to overcrowd the pan. Fry for 3–5 minutes, turning as needed, until golden brown and crispy. Use tongs or a slotted spoon to transfer the nuggets to a paper towel-lined plate to drain. Repeat until all the chicken is cooked.
6. Warm the rolls in the microwave or oven until soft.
7. In a small bowl, whisk together the melted butter and honey. Brush the honey butter generously over the warm rolls.
8. While the rolls are still warm but safe to handle, separate them and slice open lengthwise—without cutting all the way through. Tuck one chicken nugget into each roll.
9. Serve warm with your favorite dipping sauces and enjoy!
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 434Total Fat: 15gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 119mgSodium: 1347mgCarbohydrates: 33gFiber: 1gSugar: 11gProtein: 39g
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