Instructions

• In a large bowl whisk together ½ cup Buttermilk, ½ cup Buffalo Sauce, 1 tsp poultry seasoning, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp chili powder, and ½ tsp oregano. Season with salt and black pepper to taste.
• Add the 2 chicken breasts (cut into 2-inch cubes) to the bowl and toss to fully coat. Cover and refrigerate for at least 2 hours or up to overnight.
• In a separate bowl combine 2 cups all purpose flour, 1 tsp poultry seasoning, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp chili powder, and ½ tsp oregano. Season this flour mixture with salt and black pepper to taste. (Use less than 2 cups of flour if you are making fewer chicken minis.)
• Remove the chicken from the marinade one piece at a time, letting excess marinade drip off. Dredge each piece thoroughly in the seasoned flour, pressing the flour onto the chicken so it adheres. Place dredged pieces on a tray and repeat until all chicken is coated.
• Pour vegetable oil into a large skillet to a depth of about 1 inch and heat over medium heat until the oil is hot (shimmering). Use care to avoid splatter.
• Fry the coated chicken in batches without overcrowding the pan. Cook about 3–4 minutes per side, turning with tongs, until pieces are golden brown and an instant-read thermometer inserted into the thickest part reads 165°F. Adjust heat as needed so the chicken browns without burning.
• Transfer cooked chicken to a paper-towel-lined tray to drain. Keep finished pieces warm in a low oven if needed while you finish the remaining chicken.
• Prepare the Sister Shusters Parkhouse Style Yeast Rolls according to package directions and split each roll open when ready to assemble.
• In a small bowl combine the 2 tbsp butter (melted) and 2 tbsp honey until mixed.
• Place a piece of fried chicken into each split roll. Using a pastry brush or spoon, brush the top of each roll with the honey-butter mixture.
• Serve the Chicken Minis immediately.