Chick Fil A Chick-N-Minis
User Reviews
5
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Prep Time
1 hr 10 mins
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Cook Time
15 mins
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Total Time
1 hr 25 mins
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Servings
4
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Calories
760 kcal
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Course
Main Course
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Cuisine
American
Chick Fil A Chick-N-Minis
Description
Chick Fil A Chick-N-Minis feature small pieces of boneless, skinless chicken breast soaked in dill pickle juice, lending a tangy undertone and tenderizing the meat. After marinating, the chicken is coated with a flour mixture containing paprika, sugar, salt, and pepper, then fried in peanut or canola oil until golden and crisp. This method creates a crunchy exterior with a juicy interior. The sandwiches are assembled using soft dinner rolls brushed with a honey butter glaze, adding a sweet contrast to the savory chicken. The combination produces bite-sized sandwiches that are crisp, flavorful, and satisfying for a snack or small meal.
The chicken should be drained well before coating and fried in batches to maintain oil temperature and crispness. The dinner rolls serve as a soft, slightly sweet bun, complementing the chicken and honey butter. These minis work well served warm, allowing the honey butter to soak lightly into the bread.
Leftover chicken and rolls should be stored separately in airtight containers in the refrigerator for up to five days, reassembling just before serving to preserve the texture of the bread and fried chicken.
Ingredients
- 2 chicken breast boneless skinless, cut into 1 1/2-inch pieces
- 1 cup dill pickle juice
- 1 egg large
- 1 cup milk
- 1 cup all-purpose flour
- 1 Tbsp confectioners’ sugar
- 1 tsp paprika
- 1 tsp black pepper
- 1 tsp salt
- peanut oil or canola oil; for frying
- 2 dinner rolls 11 oz package, Sister Schubert brand
- 1/4 cup butter melted, unsalted
- 1 1/2 Tbsp honey
Instructions
- Combine the chicken and pickle juice in a medium size bowl. Cover and refrigerate to marinate the chicken in the pickle juice for 30-60 minutes (or overnight).
- Remove the chicken from the refrigerator and drain off the pickle juice.
- In a small bowl, whisk together the milk and egg. Then pour this mixture over the chicken pieces.
- Then in a large ziplock bag, add the flour, sugar, paprika, salt and pepper. Seal the bag and shake to combine all the ingredients.
- Drain the excess milk mixture off the chicken and place the chicken in the ziplock bag with the flour mixture. Seal the bag and then shake to thoroughly coat the chicken pieces in the flour mixture.
- Then heat the peanut oil or canola oil in a large pan over medium heat or in a fryer.
- Working in batches, add the chicken to the hot oil and cook until the chicken is golden brown and crispy (approximately 3-5 minutes). Once cooked, move the chicken to a plate lined with a paper towel to soak up the excess oil.
- Meanwhile, bake the house rolls based on the package instructions. While the rolls are baking, stir together the melted butter and honey. Brush this mixture on top of the rolls for the last 5-10 minutes of the bake time on the rolls.
- Once the rolls are baked, cut in half, add in 1 of the chicken pieces to each roll and then they are ready to serve and enjoy!
Notes
- Marinate chicken pieces in dill pickle juice for at least 30 minutes or up to overnight for best flavor and tenderness.
- Drain excess marinade and milk-egg mixture thoroughly before coating chicken in the flour mixture to ensure even crispiness.
- Fry chicken in batches to keep oil temperature consistent and avoid soggy coating.
- Butter and honey glaze the dinner rolls before assembling for added moisture and flavor contrast.
- Store chicken and rolls separately in airtight containers to prevent the bread from getting soggy; assemble just before eating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 760 kcal
% Daily Value*
| Calories | 760kcal | 38% |
| Carbohydrates | 97g | 32% |
| Protein | 50g | 100% |
| Fat | 21g | 32% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 151mg | 50% |
| Sodium | 2074mg | 86% |
| Potassium | 584mg | 12% |
| Fiber | 4g | 16% |
| Sugar | 24g | 48% |
| Vitamin A | 796IU | 16% |
| Vitamin C | 1mg | 1% |
| Calcium | 460mg | 46% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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