Chicken minis even on Sunday?! This copycat Chick-fil-a recipe is spot on and so delicious with sweet biscuits and crispy chicken!
Our chicken mini recipe is the perfect option for when you can’t get to or don’t want to go to Chick-fil-a. Easy to make and a spot on copycat. Serve them with hash brown waffles, oven fried bacon, and fresh lemonade!
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Why you’ll love this recipe!
📌 Authentic delicious flavor without leaving your house.
📌 Enjoy your favorite breakfast even on Sunday!
📌 Easy to make extras for breakfast throughout the week.
- Chicken – Boneless/skinless, cut into bite sized pieces. Pictured is breasts, but you can also use thighs.
- Milk – Whole milk.
- Pickle brine – The brine or juice from a jar of dill pickles.
- Crackers – Buttery crackers like ritz or townhouse.
- Breadcrumbs – Unseasoned.
- Flour – All purpose flour.
- Seasonings – Paprika, ground pepper, salt, powdered sugar,
- Oil – For frying. We prefer peanut oil in this recipe, but you can use whatever you like or have on hand as well,
- Yeast rolls – Pictured are frozen yeast rolls (like Sister Schubert’s rolls), but you could also use our quick yeast dinner rolls recipe.
- Topping – Honey and salted butter.
⭐ First, add milk, pickle juice, then chicken pieces to a large bowl. Refrigerate.
⭐ Next, pulse crackers, breadcrumbs, flour, paprika, salt, pepper, and powdered sugar in a food processor.
⭐ Then, coat nuggets in breading mixture and fry in peanut oil until golden brown. While nuggets are frying, cook rolls according to package instructions.
⭐ Finally, whisk together butter and honey, brush it over biscuits, and tuck nuggets into biscuits.
Scroll down to the printable recipe card toward the bottom of this article for ingredient measurements and detailed cooking instructions.
Can you make copycat chick fil a chicken minis ahead of time?
For sure! These are a great make-ahead breakfast option. Prepare a few batches at the beginning of the week for easy mornings, or pop some in the freezer and reheat as needed.
What kind of biscuits for homemade chicken minis?
For a really authentic flavor, you want to use a yeast roll. It can be from the frozen section of the market our you can make your own from scratch.
Storage and leftovers
How long do chicken minis last?
These will keep in the refrigerator for 2 – 3 days. Store in an air tight container or cover tightly with saran wrap or foil.
Enjoy cold or reheat in the microwave or air fryer.
Can you freeze them?
Yes, allow them to cool then wrap tightly and store in an airtight container. They will keep for a month or two in the freezer.
Thaw overnight in the refrigerator or cook from frozen on defrost setting in the microwave.
Tips, tricks, and frequently asked questions
⭐ We like to use a food processor to get a fine crumb on the breading, but you can also crush the crackers in a bag and then toss them with the rest of the ingredients.
⭐ Make sure you use dill pickle juice and do not skip the sugar if you want a true chick-fil-a flavor!
⭐ It’s important to use a yeast roll and not a traditional biscuit recipe for authenticity.
What to eat with chicken minis (serving suggestions)
More awesome copycat recipes
- Olive Garden toasted ravioli
- Bonefish Grill bang bang chicken
- Ikea Swedish meatballs
- Taco Bell Mexican Pizza
- See all our favorite restaurant copycat recipes!
Other breakfast favorites
- Overnight oats recipe
- Air fryer French toast
- Lemon raspberry muffins
- Blueberry scones
- See all our yummy breakfast recipes!
Tools we love
- Enameled cast iron – Perfect for making delicious caramelized vegetables!
- Santoku knife – My favorite knife for cutting vegetables! This knife is the perfect size and shape, handles great, and is super reasonably priced. Also, I just love that it’s fun and colorful!
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How to Make Chicken Minis at Home
- 4 breasts boneless skinless chicken cut into bite-size pieces
- 1½ cups milk whole milk
- ½ cup dill pickle juice
- 1 sleeve buttery crackers like Townhouse or Ritz (about 30 crackers)
- 1½ cups breadcrumbs unseasoned
- ½ cup all purpose flour
- 1½ teaspoon paprika
- 1½ teaspoon ground black pepper
- 2 teaspoons salt
- ½ cup powdered sugar also called confectioners sugar
- oil for frying our preference is peanut oil, but any vegetable oil will work
- package frozen yeast rolls (like Sister Schubert's rolls)
- ¼ cup salted butter softened
- 1½ tablespoons honey
- Add milk, pickle juice, then chicken pieces to a large bowl. Stir to mix well, making sure chicken is covered in brine. Cover and refrigerate at least 1 hour and as long as 3 hours.
- When chicken is finished marinating, pulse crackers, breadcrumbs, flour, paprika, salt, pepper, and powdered sugar in a food processor.
- Coat nuggets in breading mixture (either by dredging or by adding to a gallon bag and tossing) and working in batches, fry in peanut oil over medium high heat (about 350°F) until cooked through and golden brown on all sides.
- While nuggets are frying, prepare rolls according to recipe or package instructions.
- In a small bowl, whisk together butter and honey, then brush it over biscuits. Split the rolls open and tuck a nugget into each one.
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