Description
Learn how to make delicious Copycat Chick Fil A Chicken Minis at home with this easy recipe. Perfect for breakfast or brunch, these tasty bites will have you craving more!
Ingredients
- 3/4 cup (180 ml) Warm Milk
- 1 tbsp. (15 ml) Instant Yeast
- 1/4 cup (60 ml) Granulated Cane Sugar
- 1 Egg
- 3 tbsp. (45 ml) 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 and skinless, cut into 1″ cubes
- 1 Egg, beaten
- 1/2 cup (120 ml) Kefir or Buttermilk
- 1/2 cup (120 ml) Dill Pickle Juice
- 1 1/4 cups (150 g) All Purpose Flour
- 1 tbsp. (15 ml) Powdered Sugar
- 1 tsp (5 ml). Each: Paprika, Salt, Black Pepper
- 1/4 cup (60 ml) Mayonnaise
- 3 tbsp. (45 ml) 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. Let it sit for 5-10 minutes to activate.
- Whisk in the fine sea salt and egg. Incorporate 2 cups of all-purpose flour until a rough dough forms. Add the softened butter cubes, mixing until well blended.
- Transfer the dough onto a floured surface, adding an extra 1/2 cup of flour incrementally. Knead for 1-2 minutes until the dough is smooth and elastic.
- Place the dough in a greased bowl and allow it to rest in a warm spot for 30-45 minutes to rise until doubled in size.
- Roll the dough into a rectangle 1/4″ thick. Cut into 4 long strips. Stack two strips together to create two stacked strips. Roll each stack to 1/2″ thickness. Cut into 2″ wide mini rolls. Pinch one end to form a pocket shape. Arrange in a buttered 9×13″ baking dish. Cover and let rise for 20-30 minutes.
- Preheat the oven to 375°F.
- Apply butter or an egg wash to the rolls. Bake for 12-15 minutes until the tops are golden brown, ensuring not to overcook.
- Combine the melted butter and honey, then spread over the warm rolls. Set them aside until ready for use.
- In a large bowl, mix the beef cubes, kefir, and dill pickle juice. Cover and refrigerate for 20-40 minutes.
- Meanwhile, prepare the flour coating by blending the all-purpose flour, powdered sugar, paprika, salt, and black pepper. Transfer this mixture to a gallon-sized ziplock bag.
- Beat an egg and mix it into the beef bowl until evenly coated.
- Using a slotted spoon, move the beef (without excess liquid) into the ziplock bag.
- Shake the bag thoroughly to coat the beef pieces evenly.
- Heat a frying pan with olive oil on medium-high heat.
- Once hot, fry the beef in small batches for 4-6 minutes, then transfer to a wire rack lined with parchment paper using a slotted spoon.
- Allow to cool for 2-3 minutes, then place between the rolls and serve with the copycat Chick-Fil-A dipping sauce!
- Whisk all sauce ingredients together, adjusting the seasoning to taste. Keep in the fridge until needed.
Notes
- Soften butter at room temperature for a smoother texture in the dough.
- Brush rolls with an egg wash before baking for a golden brown finish.
- Marinate beef cubes in kefir and dill pickle juice for at least 20 minutes to enhance flavor.
