Chicken Minis

These Chicken Minis are a flavor-packed finger food! Tender chicken in spicy Buffalo sauce, nestled in soft rolls, perfect for any gathering!

Prep Time15

Cook Time30

Total Time45

Servings: 4 servings

1 cup Buttermilk This will tenderize the chicken and add richness.
1 cup Buffalo Sauce For that spicy flavor kick!
1 tsp Poultry Seasoning Enhances the chicken's flavor.
1 tsp Garlic Powder Adds a savory depth.
1 tsp Onion Powder Complements the garlic beautifully.
1 tsp Chili Powder For an extra layer of heat.
1 tsp Oregano Brings a hint of earthiness.
Salt and Black Pepper To taste, essential for seasoning.
2 cups All-Purpose Flour For coating the chicken, adjust based on quantity.
2 Boneless, Skinless Chicken Breasts cut into 2-inch cubes - The star of the dish!
Vegetable Oil For frying.
1 package Sister Shuster's Parkhouse Style Yeast Rolls These soft rolls are perfect for your minis.
2 tbsp Butter melted - To brush on the rolls.
2 tbsp Honey Adds a touch of sweetness to balance the spice.

In a large bowl, combine the buttermilk, Buffalo sauce, poultry seasoning, garlic powder, onion powder, chili powder, oregano, salt, and black pepper. Whisk until well blended. Add the chicken cubes, ensuring they are completely coated. Cover and refrigerate for at least one hour, preferably overnight for maximum flavor.
In another bowl, combine the all-purpose flour, poultry seasoning, garlic powder, onion powder, chili powder, and oregano. Mix well. This will create a flavorful coating for the chicken.
In a frying pan, heat about ½ inch of vegetable oil over medium heat. It should be hot enough that a drop of water sizzles when added.
Remove the marinated chicken from the fridge. Dredge each piece in the flour mixture, shaking off any excess.
Carefully add the coated chicken cubes to the hot oil. Fry in batches to avoid overcrowding. Cook each piece for about 4-5 minutes or until golden brown and cooked through. Use tongs to flip them halfway through for even cooking.
Once cooked, transfer the chicken to a paper towel-lined plate to drain any excess oil.
Prepare the Sister Shuster's Parkhouse Style Yeast Rolls according to package directions. Once cooked, brush the tops with melted butter and drizzle with honey for a sweet finish.
Place a piece of fried chicken inside each roll, and you’re ready to serve your Chicken Minis! These can be enjoyed as is or with your favorite dipping sauces.

Store leftover Chicken Minis in an airtight container in the refrigerator for up to 3 days.
Reheat in the oven to restore some crispiness.
You can freeze the cooked chicken separately from the rolls.