Chicken Minis
If there’s one dish that brings joy to both kids and adults alike, it’s Chicken Minis. These little bites of heaven are perfect for any occasion—be it a casual family gathering, a birthday party, or a game day snack. Imagine tender, flavorful chicken pieces nestled in soft, buttery rolls, each bite bursting with the perfect balance of spice and comfort. And the best part? They’re incredibly easy to make right at home. Let’s dive into the world of Chicken Minis and create something delicious!
Why Chicken Minis is Worth Your Time
Chicken Minis are not just another snack; they are an experience. The combination of juicy chicken marinated in a spicy buttermilk mixture, surrounded by fluffy rolls, is irresistible. They’re adaptable too! You can tweak the spices to suit your taste, making them as mild or as fiery as you like. Plus, they’re perfect for feeding a crowd without breaking the bank. With a little planning and the right ingredients, you can impress your guests and satisfy your cravings in one go.
Your Shopping Guide
Before you start cooking, here’s a handy list of everything you’ll need to whip up these Chicken Minis:
- 1 cup Buttermilk – This will tenderize your chicken and add a delightful tang.
- ½ cup Buffalo Sauce – For that spicy kick!
- 1 tsp Poultry Seasoning – Essential for flavor.
- 1 tsp Garlic Powder – Adds depth to the chicken.
- 1 tsp Onion Powder – Complements the garlic perfectly.
- 1 tsp Chili Powder – For extra warmth.
- ½ tsp Oregano – Brings a touch of earthiness.
- Salt and Black Pepper – To taste.
- 2 cups All-Purpose Flour – You might need less depending on how many Chicken Minis you make.
- 2 Boneless, Skinless Chicken Breasts – Cut into 2-inch cubes.
- Vegetable Oil – For frying.
- 1 package Sister Schubert’s Parkerhouse Style Yeast Rolls – Cooked according to package directions.
- 2 tbsp Butter (melted) – To brush on the rolls before serving.
- 2 tbsp Honey – To drizzle for a sweet finish.
Appliances & Accessories
- Mixing Bowls – For combining the marinade and the flour.
- Frying Pan or Deep Fryer – Essential for cooking the chicken to perfection.
- Meat Thermometer – Ensures your chicken is cooked through safely.
- Baking Sheet – For the rolls after they’re done cooking.
- Pastry Brush – For brushing melted butter on the rolls.
Chicken Minis: How It’s Done
Now, let’s get cooking! Follow these simple steps to create your tasty Chicken Minis.
Step 1: Marinate the Chicken
In a large bowl, combine the buttermilk, buffalo sauce, poultry seasoning, garlic powder, onion powder, chili powder, oregano, salt, and black pepper. Mix well. Add the chicken cubes to the marinade, ensuring they are fully coated. Cover the bowl and let it marinate in the refrigerator for at least 1 hour (or overnight for best results).
Step 2: Prepare the Bread Coating
In another bowl, add the flour along with the remaining poultry seasoning, garlic powder, onion powder, chili powder, and oregano. Mix until evenly combined.
Step 3: Heat the Oil
In a frying pan or deep fryer, heat vegetable oil over medium-high heat. You want enough oil to submerge the chicken pieces but not so much that it spills over.
Step 4: Dredge the Chicken
Remove the marinated chicken from the refrigerator. Take each piece and dredge it in the seasoned flour mixture, shaking off any excess.
Step 5: Fry the Chicken
Carefully place the coated chicken pieces into the hot oil. Fry in batches, ensuring not to overcrowd the pan, for about 5-7 minutes or until golden brown and cooked through. Use a meat thermometer to ensure an internal temperature of 165°F (75°C).
Step 6: Bake the Rolls
While the chicken is frying, prepare the Sister Schubert’s Parkerhouse Style Yeast Rolls according to the package directions. Once baked, remove them from the oven and set aside.
Step 7: Assemble the Chicken Minis
Once the chicken is done, drain on paper towels. Take a roll, slice it in half, and place a piece of fried chicken inside. Drizzle with melted butter and honey for a touch of sweetness.
Step 8: Serve and Enjoy!
Arrange your Chicken Minis on a platter, and serve them warm. They are best enjoyed fresh but can also be stored for later snacking!
Season-by-Season Upgrades
If you want to elevate your Chicken Minis even further, consider these seasonal upgrades:
- Spring: Add fresh herbs like basil or cilantro to the marinade for a fresh twist.
- Summer: Serve with a side of coleslaw for a crunchy contrast.
- Fall: Incorporate pumpkin spice into your honey drizzle for a seasonal flair.
- Winter: Pair with a warm, spicy dipping sauce, like a chipotle ranch.
Pitfalls & How to Prevent Them
While making Chicken Minis is straightforward, there are a few common pitfalls to watch out for:
- Overcrowding the Pan: This can lower the oil temperature and result in soggy chicken. Fry in batches.
- Not Letting the Chicken Marinate: Marinating is crucial for flavor and tenderness. Don’t skip this step!
- Underseasoning: Chicken can be bland if not seasoned properly. Don’t be shy with the spices.
- Inadequate Oil Temperature: Use a thermometer to check the oil temperature for perfect frying.
Keep-It-Fresh Plan
To ensure your Chicken Minis stay fresh and tasty, follow these tips:
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When ready to eat, reheat in an oven or air fryer to regain that crispy exterior. You can also freeze the fried chicken pieces for up to 2 months. Just make sure to thaw them in the refrigerator before reheating.
Reader Questions
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs will add even more flavor and juiciness to your Chicken Minis. Just adjust the cooking time as needed since thighs may take a bit longer to cook through.
What can I substitute if I don’t have buttermilk?
If you don’t have buttermilk, you can make a quick substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes before using.
Can I bake the chicken instead of frying it?
Yes, you can bake the chicken for a healthier version! Preheat your oven to 400°F (200°C), place the coated chicken on a baking sheet, and bake for about 20-25 minutes or until golden and cooked through.
What sauces pair well with Chicken Minis?
Chicken Minis are versatile! They pair wonderfully with ranch dressing, blue cheese dressing, or even a spicy aioli. Feel free to experiment with your favorite dipping sauces!
Weekend Projects
If you’re looking to expand your culinary repertoire, here are some related projects to try:
- Soft Buttery Yeast Rolls – Perfect for making your own rolls from scratch.
- Easy Baked Buffalo Chicken – A healthier take on buffalo chicken that’s great for meal prep.
- Vegan Buffalo Chickpea Sandwiches – A plant-based alternative that’s equally delicious!
- Cinnamon Rolls – For a sweet breakfast project that will impress your family.
See You at the Table
Chicken Minis are more than just food; they’re a way to bring people together. Whether you’re hosting a party or enjoying a quiet night with family, these little sandwiches are sure to be a hit. So gather your ingredients, roll up your sleeves, and let the aroma of fried chicken waft through your kitchen. There’s nothing quite like the satisfaction of sharing a delicious meal with loved ones!
Let’s make some memories around the table, one Chicken Mini at a time. Happy cooking!
Chicken Minis
Ingredients
Equipment
Method
- In a large bowl, combine the buttermilk, buffalo sauce, poultry seasoning, garlic powder, onion powder, chili powder, oregano, salt, and black pepper. Mix well. Add the chicken cubes to the marinade, ensuring they are fully coated. Cover the bowl and let it marinate in the refrigerator for at least 1 hour (or overnight for best results).
- In another bowl, add the flour along with the remaining poultry seasoning, garlic powder, onion powder, chili powder, and oregano. Mix until evenly combined.
- In a frying pan or deep fryer, heat vegetable oil over medium-high heat. You want enough oil to submerge the chicken pieces but not so much that it spills over.
- Remove the marinated chicken from the refrigerator. Take each piece and dredge it in the seasoned flour mixture, shaking off any excess.
- Carefully place the coated chicken pieces into the hot oil. Fry in batches, ensuring not to overcrowd the pan, for about 5-7 minutes or until golden brown and cooked through. Use a meat thermometer to ensure an internal temperature of 165°F (75°C).
- While the chicken is frying, prepare the Sister Schubert’s Parkerhouse Style Yeast Rolls according to the package directions. Once baked, remove them from the oven and set aside.
- Once the chicken is done, drain on paper towels. Take a roll, slice it in half, and place a piece of fried chicken inside. Drizzle with melted butter and honey for a touch of sweetness.
- Arrange your Chicken Minis on a platter, and serve them warm. They are best enjoyed fresh but can also be stored for later snacking!
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in an oven or air fryer to regain crispiness.
- Fried chicken pieces can be frozen for up to 2 months; thaw before reheating.
