Copycat Chick-fil-A Chicken Minis Breakfast Sliders

Why You’ll Love This Recipe

• Tender, juicy nuggets with a subtle dill pickle brine tang and gentle sweetness.
• Buttery, honey-brushed mini rolls that taste like breakfast in one bite.
• Authentic flavor cues: peanut oil fry, light sweetness in the crust, pillowy buns.
• Make from-scratch rolls or use a smart store-bought shortcut.

Grocery List

• Produce: Fresh parsley or chives for garnish (optional)
• Dairy: Buttermilk, unsalted butter, whole milk (if baking rolls), 1 large egg
• Pantry: Dill pickle brine (from a jar of dill pickles), all-purpose flour, cornstarch, powdered sugar, granulated sugar, active dry yeast (if baking rolls), peanut oil, honey, kosher salt, paprika, garlic powder, onion powder, white or black pepper

Full Ingredients

Chicken Nuggets & Marinade

• 1 1/2 lb boneless, skinless chicken breast or thigh, cut into 1-inch pieces (about 36 to 40 pieces)
• 1/2 cup dill pickle brine (from a jar of dill pickles)
• 1/2 cup buttermilk
• 1 large egg
• 1 tsp kosher salt
• 1 tsp honey

Seasoned Flour Dredge

• 1 cup all-purpose flour (120 g)
• 2 tbsp cornstarch (16 g)
• 2 tbsp powdered sugar
• 1 tsp kosher salt
• 1/2 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp white or black pepper

For Frying

• 1 1/2 to 2 quarts peanut oil

Honey Butter & Assembly

• 12 mini yeast rolls or soft slider buns (homemade or store-bought)
• 3 tbsp unsalted butter
• 1 tbsp honey
• Pinch of kosher salt
• Optional: 12 small dill pickle chips

Mini Yeast Rolls (Optional, From Scratch)

• 2 1/4 tsp active dry yeast (1 packet, 7 g)
• 3/4 cup warm water, 105 to 110°F
• 2 tbsp granulated sugar
• 1/2 cup whole milk, lukewarm
• 3 tbsp unsalted butter, melted and cooled
• 1 large egg, room temperature
• 3 cups (360 g) all-purpose flour (plus extra for dusting)
• 1 tsp kosher salt

Step-by-Step Instructions

Step 1: Marinate the chicken for juicy nuggets

In a bowl, whisk the dill pickle brine, buttermilk, egg, kosher salt, and honey. Add the chicken pieces and toss to coat. Cover and refrigerate for 30 minutes (for quick results) or up to 4 hours for maximum tenderness and subtle dill sweetness.

Step 2: Make the dough for mini rolls (skip if using store-bought)

In the bowl of a stand mixer or a large mixing bowl, stir warm water and sugar, then sprinkle on the yeast. Let sit until foamy, 5 to 8 minutes. Add milk, melted butter, egg, flour, and salt. Mix until a shaggy dough forms, then knead (by machine on medium or by hand) until smooth and elastic, 8 to 10 minutes. The dough should be soft and slightly tacky.

Step 3: First rise, then shape and proof mini rolls

Place the dough in a lightly oiled bowl, cover, and let rise in a warm spot until doubled, 60 to 75 minutes. Turn out onto a floured surface and divide into 12 equal pieces (about 50 to 55 g each). Shape into tight balls and arrange in a greased 9×13-inch pan with slight spacing. Cover and proof until puffy and touching, 35 to 45 minutes.

Step 4: Bake rolls and make honey butter

Preheat the oven to 375°F. Bake the rolls until golden, 14 to 16 minutes. Meanwhile, melt the butter and stir in the honey and a pinch of salt. Brush the hot rolls generously with honey butter. If using store-bought buns, warm them at 300°F for 3 to 5 minutes, then brush with honey butter just before serving.

Step 5: Mix the dredge and heat the oil

Whisk together the flour, cornstarch, powdered sugar, salt, paprika, garlic powder, onion powder, and pepper in a shallow bowl. Pour 1 1/2 to 2 quarts of peanut oil into a Dutch oven or deep pot to reach 2 inches up the sides. Heat to 350°F over medium-high heat, monitoring with a thermometer.

Step 6: Dredge and fry the nuggets

Lift chicken from the marinade, allow excess to drip off, and toss in the dredge to coat thoroughly. Let the coated pieces rest on a wire rack for 5 minutes to set the crust. Fry in batches without crowding, 3 to 4 minutes per batch, turning if needed, until deep golden and the thickest piece registers 165°F. Transfer to a clean wire rack set over a sheet pan to keep crisp. Return oil to 350°F between batches.

Air fryer option: Lightly spray dredged nuggets with oil. Air fry at 390°F for 8 to 10 minutes, flipping halfway, until golden and 165°F.

Step 7: Assemble the chicken minis

Split the warm honey-brushed rolls. Tuck 1 to 2 nuggets inside each roll. Add a small dill pickle chip if desired. Serve immediately while the rolls are warm and the nuggets are at peak crispness.

Pro Tips

• Powdered sugar in the dredge adds a faint sweetness and helps browning, echoing the classic flavor.
• Resting dredged chicken for 5 minutes before frying improves adhesion and crispness.
• Use peanut oil for authentic flavor and a clean, high-heat fry.
• Keep finished nuggets on a wire rack in a 200°F oven so they stay crisp, not soggy.
• For super tender nuggets, marinate up to 4 hours; do not exceed 8 hours or they can become mushy.

Variations

• Spicy minis: Add 1/2 tsp cayenne to the dredge and a few dashes of hot sauce to the marinade. Brush rolls with hot honey instead of plain honey.
• Maple-butter glaze: Replace honey with pure maple syrup for a cozy breakfast twist.
• Oven-baked: Arrange dredged nuggets on a greased, preheated sheet at 425°F; mist with oil and bake 12 to 15 minutes, flipping once.

Storage & Make-Ahead

Fried nuggets keep 3 days refrigerated in an airtight container. Reheat at 375°F on a wire rack for 8 to 10 minutes until hot and crisp. Rolls can be baked a day ahead; cool, cover, and rewarm at 300°F for 5 to 7 minutes before brushing with fresh honey butter. Freeze baked rolls up to 2 months; thaw at room temperature, then warm. You can also bread the marinated chicken, freeze on a sheet until firm, then transfer to a bag and fry from frozen at 350°F for 4 to 5 minutes.

Nutrition (per serving)

Approximate for 2 minis: 560 calories; 28 g fat; 48 g carbohydrates; 26 g protein; 2 g fiber; 950 mg sodium. Values will vary based on oil absorption and roll size.