Ingredients
For the Chicken
- 1 pound boneless, skinless chicken breasts
- 1 cup dill pickle juice
- 1 cup buttermilk
- 1 tablespoon honey
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon paprika
For the Chicken Coating
- 1 cup all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper, optional
- 1 large egg
- 2 tablespoons buttermilk
- Vegetable oil, for frying
For the Honey Butter
- 4 tablespoons unsalted butter, softened
- 2 tablespoons honey
- Pinch of salt
For Assembly
- 12 mini yeast rolls or small dinner rolls
- 2 tablespoons melted butter, for brushing
- 1 tablespoon honey, optional
Instructions
- Slice the chicken breasts into thin, even pieces or gently pound them to an even thickness.
- Place the chicken in a bowl with the dill pickle juice. Refrigerate for 20 to 30 minutes.
- Drain and pat the chicken dry. Combine the buttermilk, honey, salt, pepper, garlic powder, and paprika. Add the chicken and marinate for at least 15 minutes.
- In a shallow bowl, combine the flour, cornstarch, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper.
- In another bowl, whisk together the egg and 2 tablespoons of buttermilk.
- Dip each piece of chicken into the egg mixture, then coat thoroughly with the seasoned flour. For a crispier crust, repeat the coating process.
- Heat 1 to 1½ inches of vegetable oil in a heavy skillet to approximately 350°F.
- Fry the chicken in batches for about 3 to 5 minutes per side, or until golden brown and the internal temperature reaches 165°F.
- Transfer the cooked chicken to a wire rack to drain and remain crisp.
- Mix the softened butter, honey, and a pinch of salt until smooth to make the honey butter.
- Warm the mini rolls in a 300°F oven for 3 to 5 minutes and brush lightly with melted butter.
- Cut the cooked chicken into pieces that fit inside the rolls.
- Spread honey butter inside each warm roll and place the chicken inside.
- Serve the chicken minis warm with extra honey butter if desired.
Notes
- Keep the chicken pieces fairly thin so they cook evenly and fit comfortably inside the mini rolls.
- Do not overcrowd the frying pan, as this can lower the oil temperature and make the chicken greasy.
- Use a meat thermometer to ensure the chicken reaches 165°F.
- A wire rack is better than stacking the fried chicken on paper towels because it helps maintain the crispy coating.
- Hawaiian-style rolls work particularly well if you enjoy a slightly sweeter sandwich.
- For a lighter option, cook the breaded chicken in an air fryer at 375°F until golden and cooked through.
- Store the chicken separately from the rolls for the best texture when reheating.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Brunch
- Method: Frying
- Cuisine: American