Low Fat Chick-fil-A Style Chicken Minis
Recreate the magic of a breakfast favorite with this recipe for Low Fat Chick-fil-A Style Chicken Minis—perfectly bite-sized and irresistibly delicious! These homemade minis feature tender, marinated chicken breast nuggets baked to golden perfection and tucked inside soft, freshly baked whole wheat rolls. Infused with the tangy flavor of pickle juice and balanced by a touch of honey-sweetened buttery glaze, this healthier take combines indulgence with wholesome ingredients. With lean protein, whole grains, and low-fat dairy, these guilt-free chicken minis are ideal for breakfast, brunch, or even as a snack. Easy to prepare and bursting with flavor, they bring that signature Chick-fil-A experience straight to your kitchen, minus the extra fat and calories!
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Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken breast
- 1 cup Skim milk
- 0.5 cup Pickle juice
- 2 large Egg whites
- 1 cup Whole wheat flour
- 2 tablespoons Cornstarch
- 1 teaspoon Baking powder
- 1 teaspoon Salt
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 0.5 teaspoon Black pepper
- 2 tablespoons Honey
- 1 tablespoon Low-fat buttery spread
- 1 packet Active dry yeast
- 2 tablespoons Honey (for dough)
- 0.5 teaspoon Salt (for dough)
- 2 cups Whole wheat flour (for dough)
- 0.75 cup Water
- 0.5 cup Skim milk (for dough)
Instructions
Cut the chicken breast into small, nugget-sized pieces.
In a bowl, combine skim milk and pickle juice. Add chicken pieces to this mixture and let them marinate in the refrigerator for at least 20 minutes.
In a separate bowl, whisk together egg whites until frothy. In another bowl, combine whole wheat flour, cornstarch, baking powder, salt, paprika, garlic powder, and black pepper.
Remove chicken from marinade and pat dry. Dip each piece in egg whites, then coat well with the flour mixture.
Preheat oven to 375°F (190°C). Place chicken pieces on a baking sheet lined with parchment paper. Bake for 15 minutes, turning halfway through, or until fully cooked and golden brown.
While the chicken is baking, make the dough. In a large mixing bowl, combine warm water, a pinch of sugar, and yeast. Let it sit for 5 minutes until frothy.
Add honey, salt, 2 cups of whole wheat flour, and skim milk to the yeast mixture. Stir to combine, then knead by hand or with a stand mixer until smooth and elastic.
Divide the dough into small rolls, slightly smaller than an ice cream scoop. Place on a baking sheet to rise until doubled in size, about 20 minutes.
Bake rolls at 350°F (175°C) for 10-12 minutes or until golden and cooked through.
Melt low-fat buttery spread and honey together. Brush the tops of the rolls with this mixture as soon as they come out of the oven.
Slice rolls and place a cooked chicken nugget inside each one. Serve while warm.
Nutrition Facts
Calories |
2589 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.2 g | 37% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 395 mg | 132% | |
| Sodium | 6054 mg | 263% | |
| Total Carbohydrate | 383.5 g | 139% | |
| Dietary Fiber | 48.1 g | 172% | |
| Total Sugars | 91.7 g | ||
| Protein | 213.9 g | 428% | |
| Vitamin D | 4.5 mcg | 22% | |
| Calcium | 694 mg | 53% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 3447 mg | 73% | |
*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.
