Description
Discover how to make delicious Chick Fil A Chick N Minis at home with this easy recipe. Learn the secret to perfectly crispy chicken and fluffy biscuits!
Ingredients
- 1 1/2 pounds (680 g) boneless, skinless chicken breasts
- 1 cup (240 ml) dill pickle juice
- 1/2 cup (120 ml) milk
- 1 large egg
- 1 cup (125 g) all-purpose flour
- 2 tablespoons (30 g) powdered sugar
- 1 teaspoon (5 g) salt
- 1/2 teaspoon (1 g) black pepper
- 1/2 teaspoon (1 g) paprika
- 1/2 teaspoon (1 g) garlic powder
- 1/2 teaspoon (1 g) onion powder
- 1/2 teaspoon (1 g) baking powder
- Vegetable oil, for frying
- For the Honey Butter Biscuits:
- 2 cups (250 g) all-purpose flour
- 1 tablespoon (15 g) baking powder
- 1 teaspoon (5 g) salt
- 1 tablespoon (15 g) granulated sugar
- 6 tablespoons (85 g) unsalted butter, chilled and cubed
- 3/4 cup (180 ml) buttermilk
- 2 tablespoons (30 g) honey
- For the Honey Butter Glaze:
- 3 tablespoons (45 g) unsalted butter
- 2 tablespoons (30 g) honey
Instructions
- Cut the chicken breasts into small, bite-sized pieces.
- Place the chicken pieces in a bowl and pour the dill pickle juice over them.
- Cover and refrigerate for 30 minutes to an hour.
- In a separate bowl, whisk together the milk and egg.
- In another bowl, combine 1 cup flour, powdered sugar, salt, black pepper, paprika, garlic powder, onion powder, and baking powder.
- Remove chicken from pickle juice and pat dry with paper towels.
- Dip each chicken piece into the milk mixture, then coat with the flour mixture.
- Heat vegetable oil in a frying pan over medium-high heat.
- Fry chicken pieces in batches until golden brown and cooked through, about 3-4 minutes per side.
- Remove chicken from oil and drain on paper towels.
- For the Honey Butter Biscuits:
- Preheat the oven to 450°F (230°C).
- In a large bowl, whisk together 2 cups flour, baking powder, salt, and granulated sugar.
- Add chilled butter cubes and cut into the flour mixture using a pastry cutter until coarse crumbs form.
- Pour in the buttermilk and gently mix until a dough forms.
- Turn the dough onto a floured surface and knead gently a few times.
- Roll out dough to about 1/2-inch thickness.
- Use a small round cutter to cut out biscuits.
- Place biscuits on a baking sheet lined with parchment paper.
- Bake for 10-12 minutes or until golden brown.
- For the Honey Butter Glaze:
- In a small saucepan, melt 3 tablespoons butter over low heat.
- Stir in 2 tablespoons honey until combined.
- Brush the warm biscuits with the honey butter glaze.
- Assembly:
- Slice each biscuit in half horizontally.
- Place a piece of fried chicken inside each biscuit.
- Serve warm and enjoy.
Notes
- Ensure chicken is dried after removing from pickle juice to avoid excess moisture when frying.
- Monitor oil temperature with a candy thermometer for perfectly crispy chicken.
- Handle biscuit dough gently to prevent tough biscuits, avoiding overmixing.
