Copycat Chick-fil-a chick-n-minis recipe is so easy to make that you can enjoy any day of the week. Crispy chicken served on yeast rolls combine for a crowd favorite meal.
Combine the chicken and pickle juice in a medium size bowl. Cover and refrigerate to marinate the chicken in the pickle juice for 30-60 minutes (or overnight).
Remove the chicken from the refrigerator and drain off the pickle juice.
In a small bowl, whisk together the milk and egg. Then pour this mixture over the chicken pieces.
Then in a large ziplock bag, add the flour, sugar, paprika, salt and pepper. Seal the bag and shake to combine all the ingredients.
Drain the excess milk mixture off the chicken and place the chicken in the ziplock bag with the flour mixture. Seal the bag and then shake to thoroughly coat the chicken pieces in the flour mixture.
Then heat the peanut oil or canola oil in a large pan over medium heat or in a fryer.
Working in batches, add the chicken to the hot oil and cook until the chicken is golden brown and crispy (approximately 3-5 minutes). Once cooked, move the chicken to a plate lined with a paper towel to soak up the excess oil.
Meanwhile, bake the house rolls based on the package instructions. While the rolls are baking, stir together the melted butter and honey. Brush this mixture on top of the rolls for the last 5-10 minutes of the bake time on the rolls.
Once the rolls are baked, cut in half, add in 1 of the chicken pieces to each roll and then they are ready to serve and enjoy!
Notes
Refrigerate any leftovers in an airtight container for up to 5 days. Store the chicken and rolls separately and then assemble them when you’re ready to enjoy them!