Description
Homemade CFA chicken minis feature crispy, juicy chicken nuggets nestled inside soft, sweet yeast rolls brushed with honey butter. A perfect breakfast or snack you’ll crave again and again.
Ingredients
Scale
- 1 pound chicken thighs or tenders, cut into nugget-sized pieces
- 1 cup buttermilk
- 1/4 cup pickle juice (optional)
- 1 1/2 cups all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1 large egg, beaten
- 12 mini yeast rolls
- 3 tablespoons butter, melted
- 1 tablespoon honey
- Vegetable oil, for frying
Instructions
- In a bowl, mix buttermilk and pickle juice. Add chicken pieces and marinate for at least 30 minutes or overnight.
- Set up a dredging station with beaten egg in one bowl and a flour mixture (flour, cornstarch, paprika, salt, pepper, garlic powder) in another.
- Heat oil in a skillet or Dutch oven to 350°F.
- Remove chicken from marinade. Dip each piece into egg, then dredge in seasoned flour mixture, pressing to coat well.
- Fry chicken nuggets in batches for 4–5 minutes or until golden brown and cooked through. Drain on paper towels.
- Warm the rolls and brush tops with melted butter mixed with honey.
- Assemble by placing one nugget inside each warm roll and serve immediately.
Notes
- Marinating overnight deepens flavor and tenderness.
- Use a thermometer to maintain oil temperature for best results.
- Brush rolls immediately after warming for maximum flavor soak.
- Reheat leftovers in an air fryer to maintain crispiness.
Nutrition
- Serving Size: 2 minis
- Calories: 430
- Sugar: 5g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 85mg