you could even make these crispy mini chicken biscuits on a Sunday.
We’ve all been there.
You wake up on Sunday morning craving one thing and one thing only: Chick-fil-A.
Credit:Caitlin Bensel; Food Stylist: Rebecca Cummins
Then you’re quickly filled with dread as you realize your dreams of perfectlygolden-brown chickencan’t come true.
Chick-fil-A’sclosed-on-Sunday policyoften leaves us wanting exactly what we can’t have.
But don’t fret; we have a solution.
Credit:Caitlin Bensel; Food Stylist: Rebecca Cummins
This Copycat Chick-fil-A Chicken Minis recipe is sure to impress.
It only takes 35 minutes of hands-on time, and we guarantee your Chick-fil-A craving will be satisfied.
Marinated in pickle juice and dredged in a buttermilk-cayenne pepper mixture, the nuggets are seasoned to perfection.
Credit:Caitlin Bensel; Food Stylist: Rebecca Cummins
The scrumptiously sweet concoction bakes into thebread rollscreating a beautifully honeyed flavor.
The crispy, spiced chicken perfectly compliments the velvety bread rolls with every bite.
Top off this Chick-fil-A copycat recipe with your favorite condiment for the final touch.
Credit:Caitlin Bensel; Food Stylist: Rebecca Cummins
But to get the genuine Chick-fil-A chicken nugget taste, you’ll need to fry your own pieces.
We’ve made it extra easy with a step-by-step guide with photos below.
But you could make them part of a bigger meal, and serve them withhashbrown casseroleand afresh fruit salad.
Credit:Caitlin Bensel; Food Stylist: Rebecca Cummins
it’s possible for you to reheat in the microwave or air fryer.
you’re free to also freeze leftover chicken minis.
Wrap them in food wrap, then aluminum foil.
Credit:Caitlin Bensel; Food Stylist: Rebecca Cummins
Store up to 3 months.
Let the minis thaw overnight in the fridge, then reheat in the microwave or air fryer.
Add chicken breast pieces; cover and chill 30 minutes.
Credit:Caitlin Bensel; Food Stylist: Rebecca Cummins
Remove from bring, and pat dry.
Mix ingredients for coating:
Whisk together buttermilk, cayenne, and egg in a shallow dish.
Coat chicken pieces:
Dredge brined chicken pieces in flour mixture to coat and shake off excess.
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Toss chicken in egg mixture to coat, and then back to flour mixture to dredge again.
Press flour mixture to adhere to chicken, and place on a wire rack.
Heat peanut oil:
Heat oil to 325F in a Dutch oven over medium-high.
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Cook until cooked through, about 6 to 8 minutes.
Let drain on a wire rack set in a baking sheet lined with foil or paper towels.
Bake rolls:
Meanwhile, bake frozen Parker House Rolls according to package directions.
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Brush honey butter over tops of rolls and continue baking 5-10 minutes or until golden brown.
Stuff rolls:
Remove from oven and split rolls in half.
Add cooked chicken nuggets to rolls and serve immediately.
Credit:Caitlin Bensel; Food Stylist: Rebecca Cummins
