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Delicious Chicken Minis photo

Chicken Minis

These Chicken Minis are a crowd-pleaser! Juicy chicken in buttery rolls, perfect for any gathering.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken:
  • 1 cup Buttermilk
  • 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.
  • 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.

Equipment

  • Mixing Bowls
  • Frying pan or deep fryer
  • Meat Thermometer
  • Baking Sheet
  • Pastry Brush

Method
 

Instructions:
  1. 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).
  2. In another bowl, add the flour along with the remaining poultry seasoning, garlic powder, onion powder, chili powder, and oregano. Mix until evenly combined.
  3. 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.
  4. Remove the marinated chicken from the refrigerator. Take each piece and dredge it in the seasoned flour mixture, shaking off any excess.
  5. 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).
  6. 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.
  7. 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.
  8. 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.