Description
Discover how to make delicious Chick Fil A Chicken Breakfast Minis at home with this easy recipe. Perfect for a tasty and satisfying breakfast!
Ingredients
- 3/4 cup (180 ml) Warm Milk
- 1 tbsp. (15 ml) Instant Yeast
- 1/4 cup (60 g) Granulated Cane Sugar
- 1 Egg
- 3 tbsp. (45 g) Softened Butter
- 1 tsp (5 ml). Fine Sea Salt
- 3-4 cups (360-480 g) All Purpose Flour
- 2 tbsp. (30 ml) Melted Butter
- 1/4 cup (60 ml) Honey
- 1 lb. (450 g) Beef Boneless, cut into 1″ cubes
- 1 Egg, beaten
- 1/2 cup (120 ml) Yogurt or Buttermilk
- 1/2 cup (120 ml) Dill Pickle Juice
- 1 1/4 cups (150 g) All Purpose Flour
- 1 tbsp. (15 g) Powdered Sugar
- 1 tsp (5 ml). Each: Paprika, Salt, Black Pepper
- 1/4 cup (60 ml) Mayonnaise
- 3 tbsp. (45 g) Spicy Brown Mustard
- 3 tbsp. (45 ml) Honey
- 2 tbsp. (30 ml) Apple Cider Vinegar
- Salt & Black Pepper to taste
Instructions
- In a large mixing bowl, stir together the warm milk, instant yeast, and granulated cane sugar. Allow the mixture to rest for 5-10 minutes until it becomes frothy.
- Incorporate the fine sea salt and egg into the yeast mixture. Gradually add 2 cups of all-purpose flour, mixing until a loose dough forms. Add the softened butter cubes and blend until the butter is fully mixed in.
- On a surface sprinkled with flour, continue mixing in flour, 1/2 cup at a time, kneading the dough for an additional 1-2 minutes until it becomes smooth and elastic.
- Transfer the dough to a greased bowl, cover, and let it rise in a warm place for 30-45 minutes until it doubles in size.
- Roll the dough out to a 1/4-inch thick rectangle, then cut it into four long strips. Stack two strips on top of each other to form two double-layered strips. Roll each strip to 1/2-inch thickness and cut into 2-inch wide mini rolls. Pinch one end to form a pocketbook shape and arrange them in a buttered 9×13-inch baking dish. Cover and let rise for another 20-30 minutes.
- Preheat your oven to 375°F.
- Glaze the rolls with either melted butter or an egg wash, then bake for 12-15 minutes until they turn golden brown, ensuring not to overbake to prevent toughness.
- Combine the melted butter and honey, and brush this mixture over the warm rolls. Set them aside until needed.
- In a large bowl, marinate the beef cubes with yogurt and dill pickle juice. Cover and refrigerate for 20-40 minutes.
- While waiting, prepare the coating by combining all-purpose flour, powdered sugar, paprika, salt, and black pepper in a gallon-sized ziplock bag. Set this aside.
- Mix the beaten egg into the marinated beef until well mixed.
- Using a slotted spoon, move the beef cubes from the marinade into the ziplock bag, leaving excess liquid behind.
- Shake the bag thoroughly to coat each piece of beef evenly.
- Heat a frying pan with oil over medium-high heat. Fry the beef in small portions for 4-6 minutes, then transfer to a wire rack lined with parchment paper using a slotted spoon.
- Allow the beef to cool for 2-3 minutes, then place between the rolls and enjoy with the homemade dipping sauce.
- For the sauce, whisk all the ingredients together, adjusting seasoning to your preference, and refrigerate until needed.
Notes
- Knead the dough until smooth and elastic, adding flour gradually for a softer texture.
- Glaze with melted butter or egg wash for a golden-brown color on the rolls, being careful not to overbake.
- Enhance flavor and tenderness by marinating the chicken in yogurt and dill pickle juice.
