Chicken Minis on Sunday! Chick-Fil-A Copycat Recipe

My family love Chick-Fil-A. Lately, the favorite menu item of my boys’ has been the Chicken Minis. We rarely get breakfast out, but when we do, these are what is always requested! If you have a craving for this mini breakfast sandwiches after 10:30 or on Sunday, however, you’re out of luck. Sure, you could get the chicken nuggets and place them in a roll, but if you are wanting to make your own, read further to get this recipe!

The best substitute for Chick-Fil-A rolls is Sister Schubert’s yeast rolls, so that is what I used for these!  So delicious! Serve with orange juice and a cup of coffee, jam or ketchup, as my oldest prefers, and a side of hash browns and fruit!

A plate of these chicken minis is great, morning or night! And they refrigerate well, if any could possibly be leftover. Make the chicken ahead, the night before, and pop the rolls in the oven first thing in the morning, and breakfast is soon served.

>>Get the recipe for Air Fryer Breakfast Pockets<<

Chicken Minis – Chick-Fil-A Copycat Recipe

Continue to Content

Chicken Minis on Sunday! Chick-Fil-A Copycat Recipe

Yield: 16 mini sandwiches

Prep Time: 4 hours

Cook Time: 40 minutes

Total Time: 4 hours 40 minutes

These chicken minis are a delicious breakfast or meal any time of the day!

Print

Ingredients

• one pan of Sister Schubert's Parker House Style Yeast Rolls
• 1 cup pickle juice for marinade
• 1 pound skinless, boneless chicken breasts (about 2) cut into 1 inch cubes
• 1 egg
• ½ cup milk
• 1 ¼ cups flour
• 1 tablespoon powdered sugar
• 1 teaspoon paprika
• 1 teaspoon pepper
• 1 teaspoon salt
• vegetable or peanut oil for frying
• butter, optional

Instructions

1. Combine cut chicken and pickle juice in a bowl. Cover and place in the refrigerator for at least 2 hours or overnight.
2. When ready to make the meal, prepare rolls according to package directions.
3. Remove from fridge and drain pickle juice.
4. Mix egg and milk well and add to chicken pieces.
5. Heat oil in a large skillet over medium high heat.
6. Mix the flour, powdered sugar and all spices in a bowl.
7. One by one, add a piece of chicken to the flour mixture until fully coated.
8. Add chicken to the skillet and cook until evenly golden and crispy, about 4-6 minutes, turning carefully halfway through.
9. When cooked, transfer to a pan lined with paper towels.
10. Repeat the procedure with the remaining chicken until all is cooked.
11. When rolls are ready, serve with chicken inside. Optional: melt butter on the top of the rolls for extra deliciousness!
12. Serve and enjoy!

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 355Total Fat: 15gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 82mgSodium: 1911mgCarbohydrates: 32gFiber: 2gSugar: 10gProtein: 22g

The writer is not a doctor or nutritionist and this nutritional information is just a guideline. Please consult your doctor or nutritionist for more accurate information.

How much did you love this recipe?

Follow me on Pinterest for more and use the button at the top of the card!