Homemade Chicken Minis Breakfast Sandwich
Delicious bite-sized chicken sandwiches featuring crispy seasoned chicken nestled in warm, honey-butter glazed mini biscuits. A perfect homemade version of the beloved fast-food breakfast favorite.
Equipment
- Mixing bowls
- Biscuit cutter (2-inch)
- Rolling Pin
- Deep fryer or heavy-bottom pot
- Wire rack
- Baking sheet
Ingredients
For the Mini Biscuits
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp salt
- 1 tbsp sugar
- 6 tbsp unsalted butter cold, cut into small pieces
- 3/4 cup buttermilk cold
- extra butter for brushing
For the Chicken
- 2 large chicken breasts sliced into 2-inch pieces
- 1 cup buttermilk
- 1/4 cup pickle juice
- 1 1/2 cups all-purpose flour
- 1 tbsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1/2 tsp black pepper
- vegetable oil for frying
For the Honey Butter
- 4 tbsp butter melted
- 2 tbsp honey
- 1 pinch salt
Instructions
- Slice chicken breasts horizontally and then into 2-inch pieces.
- In a bowl, combine buttermilk and pickle juice. Add chicken pieces and marinate for 30 minutes.
- Mix flour, paprika, garlic powder, onion powder, salt, and black pepper in a shallow dish.
- Remove chicken from marinade and coat each piece in the seasoned flour mixture.
- Heat vegetable oil in a deep pot to 350°F (175°C) and fry chicken pieces until golden brown, about 4-5 minutes. Drain on a wire rack.
- Preheat oven to 450°F (230°C).
- In a large bowl, whisk together flour, baking powder, salt, and sugar.
- Cut in cold butter using a pastry cutter or fingers until mixture resembles coarse crumbs.
- Add cold buttermilk and mix until just combined.
- Turn the dough onto a floured surface, fold it over itself 6 times, and roll to 1/2-inch thickness.
- Use a 2-inch biscuit cutter to cut out rounds and place them close together on a baking sheet.
- Bake for 12-15 minutes until golden brown.
- Mix melted butter, honey, and a pinch of salt to make the honey butter glaze.
- Split warm biscuits in half, brush with honey butter, and place a fried chicken piece inside.
- Brush the tops with more honey butter and serve immediately.
Notes
For extra flaky biscuits, use very cold butter and buttermilk. To get the crispiest chicken, let the coated pieces rest for 5 minutes before frying. Store leftovers separately and reheat biscuits in the oven for best results.