Go Back
–+ servings

Copycat Chick-Fil-A Chicken Minis

5 from 7 votes
print it
pin it
Prep Time30 minutes
Cook Time30 minutes
Resting time1 hour
Total Time2 hours
Servings: 20

Ingredients

For the Parker House-inspired Rolls:

  • 3/4 cup Warm Milk
  • 1 tbsp. Instant Yeast
  • 1/4 cup Granulated Cane Sugar
  • 1 Egg
  • 3 tbsp. Softened Butter
  • 1 tsp. Fine Sea Salt
  • 3-4 cups All Purpose Flour
  • 2 tbsp. Melted Butter
  • 1/4 cup Honey

For the Chicken Nuggets:

  • 1 lb. Chicken Breast boneless and skinless, cut into 1″ cubes
  • 1 Egg beat
  • 1/2 cup Kefir or Buttermilk
  • 1/2 cup Dill Pickle Juice
  • 1 1/4 cup All Purpose Flour
  • 1 tbsp. Powdered Sugar
  • 1 tsp. Each: Paprika Salt, Black Pepper

For the Chick-Fil-A Sauce:

  • 1/4 cup Mayonnaise
  • 3 tbsp. Spicy Brown Mustard
  • 3 tbsp. Honey
  • 2 tbsp. Apple Cider Vinegar
  • Salt & Black Pepper to taste

Instructions

For the Parker House-inspired Rolls:

  • In a large bowl, combine the warm milk, yeast, and sugar. Mix to combine then set aside to bloom 5-10 minutes.
  • Whisk in the salt and egg. Add 2 cups flour and mix until a shaggy dough. Add in the cubed, softened butter, and mix until the butter is incorporated.
  • Turn out the dough on a floured surface, adding 1/2 cup more flour at a time. Knead an additional 1-2 minutes, until a smooth and pliable dough.
  • Place in a greased bowl, then set aside in a warm environment for 30-45 minutes to double in volume.
  • Roll out the dough to be 1/4" thick rectangle. Slice into 4 strips lengthwise. Stack two strips on top of each other, so you know have two double-layered strips. Roll out each strip so it's 1/2" thick. Slice into 2" wide mini rolls. Pinch on end together so that it will open like a pocketbook. Place in a buttered 9x13" baking dish. Cover and set aside to rise 20-30 minutes.
  • Preheat the oven to 375F.
  • Brush the rolls with butter or an egg wash. Bake 12-15 minutes, until golden on top. Be careful not to over bake the rolls or they will be tough.
  • Mix the melted butter and honey together, then brush on top of the warm rolls. Set aside until ready to be used.

To Make the Chicken Nuggets:

  • In a large bowl, toss together the chopped chicken, kefir, and pickle juice. Cover and set aside in the fridge for 20-40 minutes.
  • In the meantime, make the flour mixture by mixing together the flour, powdered sugar, paprika, salt, and black pepper. Transfer the flour mixture to a gallon-sized ziplock bag. Set aside.
  • Add the beaten egg into the chicken bowl, stirring until well-combined.
  • Using a slotted spoon, transfer the chicken (without the excess liquids) to the ziplock bag.
  • Shake the bag well to every coat the chicken.
  • Heat up a frying pan with olive oil over medium high heat.
  • Once heated, fry the chicken in small batches for 4-6 minutes, then use a slotted spoon to transfer to a wire rack lined with parchment paper.
  • Let cool for 2-3 minutes, then sandwich between the rolls and enjoy with the copycat Chick-Fil-A dipping sauce!

For the Dipping Sauce:

  • Simply whisk all ingredients together, adjusting to taste. Set aside in the fridge until ready to use.
QR Code linking back to recipe