We absolutely love recreating fast-food favorites in our kitchen, and our Chicken Minis copycat recipe is no exception. Inspired by the iconic Chick-fil-A bites, these mini sandwiches pack juicy fried chicken into soft, buttery rolls for a crave-worthy treat that’s perfect for breakfast or snacking.
What makes this recipe so appealing is how it brings that signature flavor home without the drive-thru hassle. We’ve simplified the process so you can whip up a batch that’s just as tasty, if not better, using everyday ingredients. Join us as we dive into this easy homemade version that’ll have everyone asking for seconds.
Ingredients
To craft our irresistible Chicken Minis copycat recipe—featuring juicy fried chicken nestled in soft, buttery rolls—we start by assembling these essential ingredients. We’ve organized them in the order they’re used, with prep notes for precision.
Chicken and Marinade
- Boneless, skinless chicken breasts: 1 pound, cut into 1-inch pieces for even frying and tender results.
- Buttermilk: 1 cup, for marinating; refrigerate the chicken in this for at least 30 minutes to enhance flavor and moisture.
Breading and Seasonings
- All-purpose flour: 1 cup, sifted to remove lumps, used as the base for a crispy coating.
- Eggs: 2 large, beaten thoroughly to help the breading adhere.
- Panko breadcrumbs: 1 cup, for a light and crunchy texture; mix with 1 teaspoon of paprika for added zest.
- Salt and black pepper: 1 teaspoon each, freshly ground to season the breading mixture and boost savory notes.
Rolls and Toppings
- Mini slider rolls or Hawaiian rolls: 12 pieces, lightly toasted for a soft, buttery base that mimics the original.
- Unsalted butter: 2 tablespoons, melted to brush on rolls for that signature golden finish.
- Dill pickle slices: 12 slices, thinly cut for a tangy crunch that elevates each bite.
Instructions
Now that we have our ingredients gathered, let’s transform them into irresistible Chicken Minis that capture the crispy, juicy essence of the original. We’ll walk you through each step with precision to ensure your homemade version is flavorful and foolproof.
Prep
First, we prepare the chicken for maximum tenderness and flavor. Start by cutting 1 pound of boneless, skinless chicken breasts into small, bite-sized pieces—about 1-inch cubes—to mimic the mini size. In a large bowl, combine 2 cups of buttermilk with 1 teaspoon of salt and ½ teaspoon of black pepper, then submerge the chicken pieces in this mixture. Cover and refrigerate for at least 30 minutes (or up to 4 hours for deeper flavor), allowing the acidic buttermilk to tenderize the meat and infuse it with a creamy tang.
Next, set up your breading station to ensure even coating. In one shallow dish, sift 1 cup of all-purpose flour. In a second dish, beat 2 large eggs until smooth and vibrant yellow. In a third dish, mix 1 cup of panko breadcrumbs with 1 teaspoon of paprika, ½ teaspoon of salt, and ¼ teaspoon of black pepper for a zesty crunch. For the rolls, slice 12 mini slider or Hawaiian rolls in half, then brush the cut sides with 2 tablespoons of melted unsalted butter to enhance their soft, buttery appeal.
Cook
We cook the chicken to achieve that signature golden, crispy exterior while keeping the inside moist. Heat 2 cups of vegetable oil in a deep skillet or Dutch oven over medium-high heat until it reaches 350°F on a kitchen thermometer—this ensures even frying without sogginess. Remove the marinated chicken from the buttermilk, letting excess drip off, then dredge each piece first in flour, dip in beaten eggs, and coat thoroughly in the panko mixture for a robust, textured breading.
Carefully add the breaded chicken pieces to the hot oil in batches, frying for 4-5 minutes per side until they turn a deep golden brown and reach an internal temperature of 165°F. Use a slotted spoon to transfer them to a paper-lined plate to drain excess oil, allowing the aromatic spices to shine through in every bite. Meanwhile, toast the buttered rolls in a preheated oven at 375°F for 3-4 minutes until lightly golden and warm, releasing a toasty, buttery aroma that will make your kitchen irresistible.
Assemble
Finally, we bring it all together for a fresh, tangy finish that echoes the fast-food favorite. Place a fried chicken piece on the bottom half of each toasted roll, then top with 1-2 thin slices of dill pickles for that classic crisp, vinegary contrast. Cap with the top half of the roll, pressing gently to secure. Serve immediately to enjoy the juicy chicken, crunchy breading, and soft roll in perfect harmony, ideal for a quick breakfast or snack.
Conclusion
We’ve had a blast sharing our take on Chicken Minis
It’s a fun way to capture that crave-worthy taste right at home
Give it a try and you’ll see how rewarding homemade versions can be
They make every bite feel fresh and full of possibilities
Frequently Asked Questions
What are Chicken Minis?
Chicken Minis are bite-sized sandwiches inspired by Chick-fil-A’s popular bites. They feature juicy fried chicken pieces on soft, buttery rolls, often topped with dill pickles for a tangy crunch. This homemade copycat recipe makes it easy to recreate the fast-food favorite at home for breakfast or snacks.
What ingredients do I need for Chicken Minis?
You’ll need boneless, skinless chicken breasts, buttermilk for marinating, all-purpose flour, eggs, panko breadcrumbs, paprika, salt, black pepper, mini slider or Hawaiian rolls, unsalted butter, and dill pickle slices. These simple ingredients ensure a flavorful, crispy result that’s easy to prepare.
How do I prepare the chicken for Chicken Minis?
Start by cutting chicken into bite-sized pieces and marinating in buttermilk for tenderness. Set up a breading station with flour, beaten eggs, and a seasoned panko mixture. Dip the chicken pieces, then fry in hot oil until golden brown and cooked through, about 3-5 minutes per side.
Can I bake the chicken instead of frying it?
Yes, for a healthier option, bake the breaded chicken at 400°F for 15-20 minutes until crispy and cooked. This reduces oil use while maintaining flavor, but frying gives a closer match to the original Chick-fil-A texture. Adjust cooking time based on your oven.
How long does it take to make Chicken Minis?
Preparation takes about 15 minutes for marinating and breading, with 10-15 minutes for frying or baking. Total time is around 30-45 minutes, making it a quick homemade option for busy days or snacks.
Are there variations to the Chicken Minis recipe?
Absolutely! Try adding cheese, hot sauce, or different spices to the breading for a twist. You can also use gluten-free flour or breadcrumbs for dietary needs, keeping the core recipe simple while customizing flavors to suit your preferences.
How should I store leftover Chicken Minis?
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in the oven at 350°F for 5-10 minutes to maintain crispiness. They’re best enjoyed fresh, but this keeps them tasty for later snacking.