Craving Chick-Fil-A? Try This Copycat Chick-Fil-A Chicken Minis Recipe | Hey Y'all | Southern Living

Cut the chicken breasts into bite-size pieces.

In a bowl, mix together 3/4 cup of dill pickle juice and 2 tablespoons of granulated sugar.

Cover the bowl and let it sit for about 30 minutes in the fridge.

In a separate bowl, combine 1 1/4 cups of all-purpose flour, 3 tablespoons of cornstarch, 2 tablespoons of powdered sugar, 1 1/2 teaspoons of kosher salt, 1 teaspoon of black pepper, 1/2 teaspoon of paprika, 1/2 teaspoon of baking powder, and 1/4 teaspoon of baking soda.

In another bowl, whisk together 1/3 cup of whole buttermilk, 1 large egg, and 1/4 teaspoon of cayenne pepper.

After 30 minutes, remove the chicken from the fridge and toss the brined nuggets in the dry mixture, then dip them in the buttermilk and egg mixture, and back into the dry mixture for double coating.

Place the breaded nuggets on a wire rack on a sheet tray and chill in the fridge for about 15 minutes.

Mix together 3 tablespoons of melted salted butter and 1 tablespoon of honey to create a honey butter mixture.

Brush the honey butter mixture onto the baked Sister Schubert rolls and return them to the oven to brown and crisp up.

Preheat peanut oil in a Dutch oven to 325 degrees Fahrenheit, using about 2 1/2 cups of oil.

Fry the nuggets in batches until golden brown and crispy, placing them on a wire rack set over a sheet tray to keep them crisp.

Assemble the chicken minis by splitting the rolls and stuffing them with the fried nuggets.

Equipment Needed

Spice Level:

Allergens