Chick Fila Chicken Minis
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5.0
63 reviews
Excellent
Chick Fila Chicken Minis
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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!
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Ingredients
- 4 boneless skinless chicken breasts cut into bite size pieces
- 1 ½ cups milk
- ½ cup dill pickle juice
- 1 leeve Ritz crackers
- 1 ½ cups breadcrumbs
- ½ cup flour
- 1 ½ tsp paprika
- 1 ½ tsp pepper
- 2 tsp salt
- ½ cup powdered sugar
- peanut oil for frying
- 16 frozen yeast rolls Sister Schuberts
- ¼ cup salted butter
- 1 ½ Tbsp honey
Instructions
- Whisk together the milk and the pickle juice in a large bowl.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Nutrition Information
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Calories
267kcal
(13%)
Carbohydrates
37g
(12%)
Protein
12g
(24%)
Fat
8g
(12%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.1g
Cholesterol
28mg
(9%)
Sodium
766mg
(32%)
Potassium
221mg
(6%)
Fiber
2g
(8%)
Sugar
8g
(16%)
Vitamin A
228IU
(5%)
Vitamin C
0.4mg
(0%)
Calcium
127mg
(13%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 16Minis
Amount Per Serving
Calories 267 kcal
% Daily Value*
| Calories | 267kcal | 13% |
| Carbohydrates | 37g | 12% |
| Protein | 12g | 24% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 28mg | 9% |
| Sodium | 766mg | 32% |
| Potassium | 221mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 8g | 16% |
| Vitamin A | 228IU | 5% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 127mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
63 reviews
Excellent
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