Gluten-Free Chick-fil-A Style Chicken Minis
Recreate the magic of your favorite fast-food breakfast with these Gluten-Free Chick-fil-A Style Chicken Minis—a perfect combination of tender, flavorful chicken nuggets and sweet, buttery slider buns. This recipe takes your taste buds on a nostalgic journey while making it safe for gluten-free diets. Marinated in a buttermilk spice blend for ultimate juiciness, the chicken is coated in a crispy gluten-free flour mixture and fried to golden perfection. Each slider is lovingly brushed with a homemade honey-butter glaze, adding the signature touch of indulgence you’ve come to crave. Ideal for breakfast, brunch, or even snack time, these bite-sized delights are sure to be a family favorite. Perfect for those searching for “gluten-free chicken minis” or “homemade Chick-fil-A recipes,” this dish is easy to make and irresistibly delicious!
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Recipe Information
Ingredients
- 2 pieces Boneless chicken breasts
- 1 teaspoon Kosher salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 1 cup Buttermilk
- 1 cup Gluten-free all-purpose flour
- 0.25 cup Cornstarch
- 1 teaspoon Baking powder
- 2 cups Peanut oil (or any high smoke point oil)
- 8 pieces Gluten-free slider buns
- 4 tablespoons Unsalted butter
- 2 tablespoons Honey
Instructions
Begin by slicing each chicken breast into small, bite-sized nuggets. Aim for uniform thickness to ensure even cooking.
In a medium bowl, combine the buttermilk, kosher salt, black pepper, paprika, and garlic powder. Add the chicken pieces to the marinade, cover, and refrigerate for at least 1-2 hours or overnight for best results.
After marinating, in a separate shallow dish, whisk together the gluten-free all-purpose flour, cornstarch, and baking powder.
Heat the peanut oil in a large skillet or deep-fryer to 350°F (175°C).
Remove the chicken from the buttermilk marinade, allowing excess to drip off, and dredge each piece in the flour mixture, coating evenly.
Carefully place the coated chicken pieces into the hot oil. Fry in batches, avoiding overcrowding, until golden brown and cooked through, approximately 3-5 minutes per side.
Use a slotted spoon to remove the cooked chicken from the oil, placing it on a wire rack over a baking sheet to drain excess oil.
In a small saucepan, melt the unsalted butter and stir in the honey until well combined.
Split the gluten-free slider buns and brush the insides with the honey-butter mixture.
To assemble, place a few pieces of fried chicken inside each bun, close, and brush the tops with additional honey-butter if desired.
Serve the chicken minis warm or at room temperature.
Nutrition Facts
Calories |
6804 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 563.8 g | 723% | |
| Saturated Fat | 108.1 g | 540% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 447 mg | 149% | |
| Sodium | 3090 mg | 134% | |
| Total Carbohydrate | 349.1 g | 127% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 71.0 g | ||
| Protein | 136.2 g | 272% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 521 mg | 40% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 1587 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
