CHICK FIL A CHICKEN MINIS RECIPES

Steps:

• Stir together pickle juice and granulated sugar in a medium bowl until sugar dissolves. Add chicken breast pieces; cover and chill 30 minutes. Remove from bring, and pat dry.
• Whisk together buttermilk, cayenne, and egg in a shallow dish. Whisk together flour, cornstarch, powdered sugar, powdered milk, salt, pepper, paprika, baking powder, and baking soda in a second shallow dish.
• Dredge brined chicken pieces in flour mixture to coat and shake off excess. Toss chicken in egg mixture to coat, and then back to flour mixture to dredge again. Press flour mixture to adhere to chicken, and place on a wire rack. Chill 15 minutes. Heat oil to 325°F in a Dutch oven over medium-high.
• Carefully add chicken pieces to hot oil in 3 batches, turning often to ensure even browning. Cook until cooked through, about 6 to 8 minutes. Let drain on a wire rack set in a baking sheet lined with foil or paper towels.
• Meanwhile, bake frozen Parker House Rolls according to package directions. Once you remove the foil to continue baking, stir together melted butter and honey. Brush honey butter over tops of rolls and continue baking 5-10 minutes or until golden brown. Remove from oven and split rolls in half. Add cooked chicken nuggets to rolls and serve immediately.

Steps:

• Mix together milk and egg.Cut chicken into bite size pieces. Marinate in milk mixture for 2-4 hours.Remove rolls from freezer. When rolls are defrosted, brush with honey or agave nectar. Cook according to package directions.
• Heat peanut oil in a large pot to 335 degrees or until it sizzles when some flour is dropped in the oil.
• Put flour, sugar, and salt in a large ziplock bag. Remove chicken from milk mixture and add to flour mixture.
• Seal the bag tightly and toss to coat.
• Working in batches, cook chicken until golden brown. Transfer to a paper-towel lined plate.
• Slice roll in half and put 1-2 chicken nuggets inside.Serve warm or at room temperature.