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Delicious Chicken Minis photo

Chicken Minis

Buttermilk- and buffalo-marinated fried chicken pieces served on yeast rolls brushed with a honey-butter glaze.
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Prep Time 20 minutes
Cook Time 8 minutes
Total Time 28 minutes
Servings: 15 servings
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1/2 cupButtermilk
  • 1/2 cupBuffalo Sauce
  • 1 tsp.poultry seasoning
  • 1 tsp.garlic powder
  • 1 tsp.onion powder
  • 1 tspchili powder
  • 1/2 tsp.oregano
  • salt and black pepper
  • 2 cupsall purpose flour may need less depending on how many chicken minis you are making
  • 1 tsp.poultry seasoning
  • 1 tsp.garlic powder
  • 1 tsp.onion powder
  • 1 tsp.chili powder
  • 1/2 tsp.oregano
  • 2 chicken breastsboneless skinless – 2 inch cubes
  • vegetable oil
  • 1 packageSister Shusters Parkhouse Style Yeast Rollscooked according to package directions
  • 2 tbsp.buttermelted
  • 2 tbsp.honey

Equipment

  • Skillet
  • Mixing Bowl

Method
 

Instructions
  1. Make the marinade: In a large bowl whisk together 1/2 cup Buttermilk, 1/2 cup Buffalo Sauce, 1 tsp poultry seasoning, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp chili powder, and 1/2 tsp oregano. Season the marinade with salt and black pepper to taste.
  2. Add the chicken: Put the 2-inch cubed pieces from 2 boneless, skinless chicken breasts into the marinade and turn to coat all pieces.
  3. Chill: Cover the bowl and refrigerate the chicken for at least 2 hours and up to overnight.
  4. Prepare the flour dredge: In a separate bowl combine 2 cups all-purpose flour (may need less depending on how many chicken minis you are making), 1 tsp poultry seasoning, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp chili powder, and 1/2 tsp oregano. Stir to mix evenly.
  5. Heat the oil: Pour vegetable oil into a large skillet to a depth of about 1 inch. Heat the oil over medium to medium-high heat until it is shimmering and hot (about 350°F if using a thermometer).
  6. Dredge the chicken: Working with one piece at a time, lift a chicken piece from the marinade and let excess marinade drip off. Thoroughly coat the piece on all sides with the flour mixture, pressing the flour onto the surface so it adheres. Shake off any excess flour and set the coated pieces on a plate or wire rack.
  7. Fry in batches: Add a few coated chicken pieces to the hot oil without crowding the pan. Fry about 4 minutes per side, turning once, until the exterior is golden brown and an instant-read thermometer inserted into the center reads 165°F. Adjust heat as needed to maintain even browning.
  8. Drain: Transfer cooked chicken to a paper-towel-lined plate to drain excess oil. Repeat frying with remaining chicken pieces.
  9. Prepare rolls: Cook 1 package Sister Shusters Parkhouse Style Yeast Rolls according to package directions. Slice each cooked roll open.
  10. Make honey-butter glaze: In a small bowl combine 2 tbsp butter (melted) and 2 tbsp honey; stir until blended.
  11. Assemble minis: Place a fried chicken piece into the bottom half of each sliced roll. Brush the top of each roll with the honey-butter mixture.
  12. Serve: Close the rolls and serve warm. Optional: serve with your choice of sauce on the side.

Notes

Notes
Please note that the time the chicken needs to cook depends entirely on the oil’s heat and the chicken’s thickness. Our 2-inch chunks of chicken took approximately 4 minutes on each side (8 minutes total).
To prevent undercooking or over-cooking chicken, use a meat thermometer.