Sugar-Free Homemade Chick-fil-A Chicken Minis
Experience the magic of fast-food comfort with a healthy twist in these Sugar-Free Homemade Chick-fil-A Chicken Minis! Perfectly marinated chicken pieces soaked in tangy pickle juice and buttermilk are fried to golden perfection, then nestled between fluffy whole wheat rolls that are lovingly baked from scratch. This recipe skips the added sugar, making it a guilt-free indulgence for breakfast, lunch, or snack time! With rich, savory flavors and a soft, buttery finish, every bite delivers the classic Chick-fil-A taste without the trip to the drive-thru. Quick to prepare, easy to assemble, and ideal for family meals or gatherings, these mini sandwiches are your new favorite homemade fast-food fix.
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Recipe Information
Ingredients
- 2 whole Chicken breast
- 0.5 cup Pickle juice
- 1 cup Buttermilk
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 1 cup All-purpose flour
- 2 tablespoons Cornstarch
- 0.5 teaspoon Paprika
- 1 large Egg
- 0.25 cup Milk
- 1 cup Olive oil
- 2 cups Whole wheat flour
- 1 packet Instant yeast
- 1 cup Warm water
- 0.25 cup Unsweetened almond milk
- 3 tablespoons Butter
Instructions
Cut chicken breasts into nugget-sized pieces.
In a bowl, mix pickle juice, buttermilk, salt, black pepper, and garlic powder. Add chicken pieces and marinate in the refrigerator for 1 to 4 hours.
While the chicken marinates, prepare the rolls. In a large bowl, combine warm water, instant yeast, and a pinch of salt. Let sit for 5 minutes until frothy.
Add whole wheat flour gradually to the yeast mixture, and mix until a soft dough is formed. Knead the dough for about 5 minutes, then cover and let rise for 1 hour in a warm place.
Preheat your oven to 350°F (175°C).
After the dough has risen, portion dough into small balls (approximately 12 to 16, depending on size), and place them on a baking sheet. Let rise for another 15 minutes.
Brush the tops of the rolls with unsweetened almond milk.
Bake the rolls for 15 minutes or until golden brown. Let them cool slightly before cutting each roll in half.
Prepare the chicken by mixing flour, cornstarch, paprika, and a pinch of salt in a shallow bowl.
In a separate bowl, whisk the egg and milk together.
Dip marinated chicken pieces into the egg mixture, then coat with the flour mixture.
Heat olive oil in a frying pan over medium-high heat. Fry chicken pieces until golden and cooked through, approximately 3 to 4 minutes per side. Remove and drain on paper towels.
Assemble the mini sandwiches by placing a piece of fried chicken between each sliced roll. Serve warm and enjoy!
Nutrition Facts
Calories |
4323 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 291.2 g | 373% | |
| Saturated Fat | 64.5 g | 322% | |
| Polyunsaturated Fat | 26.1 g | ||
| Cholesterol | 557 mg | 186% | |
| Sodium | 5246 mg | 228% | |
| Total Carbohydrate | 304.2 g | 111% | |
| Dietary Fiber | 35.6 g | 127% | |
| Total Sugars | 18.2 g | ||
| Protein | 132.6 g | 265% | |
| Vitamin D | 5.9 mcg | 30% | |
| Calcium | 666 mg | 51% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 2503 mg | 53% | |
*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.
