Sourdough Chicken Minis (Inspired By Chick-fil-A)
My sourdough chicken minis are everything you could want! They’re made with crispy hand-breaded oven-fried chicken, soft sourdough rolls, and a slightly sweet honey butter topping. This recipe is inspired by Chick-fil-A chicken minis, but made at home in a wholesome, from-scratch way. We can’t get enough of them! I hope this recipe helps you make chicken minis at home more often!
This recipe was inspired by but not affiliated with or endorsed by the Chick-fil-A brand and/or corporation in any way. This post may contain affiliate links of items I know and love. Read our disclosure policy for more information. I NEVER use AI (artificial intelligence) to create content for Plum Branch Home. Recipes, blog posts, photos, videos, podcasts, social media content: everything is made from scratch by me, Molly LaFontaine. After developing my recipes, they’re tested 2x by my husband, Tyler, and I before publishing. What you see from Plum Branch Home is real. It’s made for a reason, tested, and loved!
If you want to make this recipe but don’t have a sourdough starter, no worries! Grab my free guide so you can make your own starter at home.
If you’re new to sourdough baking and feel hesitant, or you have questions, I’ve got something for you! I broke down the basics of what you need to know about sourdough baking in my free sourdough baking guide for beginners. I highly recommend grabbing a copy!
Inspiration Behind My Sourdough Chicken Minis Recipe
I absolutely love Chick-fil-A chicken minis! I first had them in college, and ever since I’ve been hooked! But my husband and I don’t eat out very much, besides one date night per week. So I wanted to make my own version here at home.
I wanted it to be similar to the restaurant version but made from scratch with simple, wholesome ingredients. Now we can’t stop making them, they’re just so dang good!
What are Chicken Minis?
Chicken minis are little chicken sandwiches! They’re fried chicken (or in this case oven-fried in soft, pillowy rolls. Then brushed with honey butter. They’re a favorite at Chick-fil-A for breakfast.
Why We Love These Mini Chicken Sandwiches and Think You Will Too!
Easy Recipe: You can whip up these chicken minis any day of the week, especially if you make the rolls ahead. No need to run to the restaurant; you’ve got everything you need already in your kitchen.
Perfect Party Food: If you’re serving brunch, hosting a football party, or even having a little coffee date with your friends, these sourdough chicken minis are perfect.
Wholesome Option: Not only are these minis made at home from scratch, but they’re made with baked chicken instead of fried. As well as homemade fermented sourdough rolls.
My Favorite Buns for Making Chicken Minis
My absolute favorite buns for chicken minis are my mini sourdough Parker House rolls, which I’ve included in this recipe. They’re so soft and delicious! I highly recommend making them.
My Tips for Making Copycat Chick-fil-A Chicken Minis
- Read the full recipe before getting started so you know what to expect.
- If making the rolls, feed your starter ahead of time so it’s active and bubbly.
- Don’t flip the chicken while it cooks, or else the breading may fall off.
- Don’t leave off the honey butter; it makes these so delicious!
Ingredients You’ll Need (with notes and substitutions)
Note: Please see the recipe card at the bottom of this blog post for measurements
For the Sourdough Rolls
- fed sourdough starter: make sure you feed it so it’s active and bubbly before use
- milk: I use whole milk but you can use any
- raw honey: you can use maple syrup if you’d like
- avocado oil: you can use olive oil if desired
- sea salt: this is a wholesome salt option
- all-purpose flour: I like to use organic, unbleached but you can use any
For the Chicken
- large boneless, skinless chicken breast: or you can use two small chicken breasts
- all-purpose flour: I like to get organic, unbleached but you can use any all-purpose
- breadcrumbs: I use homemade sourdough breadcrumbs but you can use any
- milk: I use whole milk but you can use any, buttermilk works great too
- sea salt: this is a wholesome salt option
- ground black pepper: you can also use freshly ground if you desire
- garlic powder: make sure it’s salt-free
- onion powder: make sure it’s salt-free
- smoked paprika: this adds a hint of smokiness but not heat
Roll Topping Ingredients
- raw honey: I like to use raw unfiltered honey
- salted butter: you can use unsalted but add a small pinch of sea salt
- milk: I use whole milk but you can use any
Variations
- Add cheese and/or bacon to make these even more special
- You can use a different roll if you’d like
- Add a homemade sauce for a little extra flavor
Helpful Kitchen Tools for this Recipe
This section contains Amazon affiliate links to items I use and love for this recipe.
- large baking sheet
- mixing bowl
- unbleached parchment paper
- kitchen scissors (my favorite way to cut up chicken)
How to Make Chicken Minis with Sourdough Buns
Note: Please see the recipe card at the bottom of this blog post for the full written recipe.
BEFORE YOU GET STARTED: Feed your sourdough starter 4-12 hours before starting this recipe. I recommend feeding it a 2:1 ratio of unbleached flour to filtered water to get the same results as I do when you make this recipe.
Example: Feed 1 cup flour + 1/2 cup water and let the starter sit on the counter at room temperature until it’s bubbly and has grow in the jar. Your starter needs to be active, bubbly, and a thicker consistency to begin this recipe.
Make Dough
(You can make the rolls a day or two ahead so they’re already done) In a mixing bowl, combine fed starter, milk, honey, avocado oil, and salt until combined.
Add in the flour and mix until combined. It will be shaggy, so use your hands to finish combining into a dough ball until all the flour is incorporated. (If dough is too wet, your starter is more hydrated than mine. Just add a few tablespoons of extra flour. If dough is too dry, your starter is less hydrated than mine. Just add a few tablespoons of extra water.)
Turn the dough out on the counter and knead for 2 minutes by hand or with a bread hook on an electric mixer. (If needed add flour if the dough is sticking).
Place dough back in the bowl and cover loosely with a damp towel, lid, or wrap.
Let dough bulk ferment by sitting on the counter top at room temperature in a non-drafty place for 12 hours. It should double in size. Please see helpful information in notes below.
Once bulk fermentation is completed, uncover dough, punch it down to deflate gas bubbles, and turn it out on the counter (no flour needed).
Shape Rolls
Line a sheet pan with parchment paper.
Slice dough into 8 pieces and roll each one out into a 1/4 inch thick rectangle. Fold each one in half and pinch to close the seams.
Place shaped rolls on parchment lined sheet pan so they’re just barely touching.
Cover pan with a dry kitchen towel and let rise for 3-4 hours on the counter at room temperature until puffy. Please see helpful information in notes below.
Bake Rolls
Preheat oven to 375 degrees Fahrenheit and bake for 18-20 minutes until golden brown and fully baked. Set on wire cooling rack.
Bread and Bake the Chicken
Preheat oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper.
Slice chicken breast into 8 similar sized pieces. Set aside.
In a bowl combine flour, 1/2 tsp salt, and 1/4 tsp pepper. Mix to combine and set aside.
In a second bowl, whisk together buttermilk, 1/2 tsp salt, and 1/4 tsp pepper. Set aside.
In a third bowl, add breadcrumbs, 3/4 tsp salt, and 1/2 tsp pepper, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp smoked paprika. Mix to combine. Set aside.
In this order, place bowls of chicken, flour, milk, breadcrumbs, and sheet pan in a line so everything is set up for breading.
Dredge each piece of chicken by dipping it in flour mixture, shaking excess off. Then dip it in milk mixture ensuring all sides are coated. Let excess drip off. Finally, dip in breadcrumbs ensuring it is completely coated. Place breaded piece of chicken on the sheet pan.
Repeat until all pieces are breaded. Make sure they aren’t touching on the pan. Discard excess dredging flour/milk/breadcrumbs or freeze it for breading chicken later. Do not reuse it for anything else.
Bake at 425 degrees Fahrenheit for 25 minutes or until fully baked and crunchy. Do not flip while baking! Sprinkle with extra sea salt immediately after pulling chicken out of oven.
Assemble Chicken Minis
No matter if you made the rolls ahead of time or just baked them, pop them on a sheet pan to warm in oven during last 2-3 minutes of chicken baking.
While rolls are warming, make the topping by placing honey, butter, and milk in a small saucepan. Warm over medium heat until butter is melted, stir continuously so it doesn’t scorch. Take off heat and set aside.
Once chicken is cooked and rolls are warmed, cut each roll in half, 3/4 of the way through to make room for chicken.
Place one piece of chicken in each roll then brush tops with honey butter topping. Serve immediately and enjoy!
Video Tutorial
Instructions to Make Ahead for the Freezer
You can make these chicken minis ahead of time by freezing after assembling them! Follow the whole recipe and then let the minis cool completely before freezing.
I recommend wrapping each one in parchment paper, then sticking them in a freezer-safe container, preferably glass. They’ll last up to 1 month in the freezer.
When you’re ready to enjoy, place frozen minis on a sheet pan and stick right in the cold oven. Preheat oven to 400 degrees and warm until they reach a desired temperature. These minis are already baked, so you are just reheating them.
My Favorite Way to Serve Homemade Chicken Minis
I love serving these for lunch! They make the perfect meal and they’re so craveable. You can serve them by themselves, like I often do, or you can add a side or two.
Things to Serve with Chicken Minis
You can serve so many different sides and dishes with chicken minis but here are a few good options:
- Old Fashioned Cucumber and Onion Salad (no sugar added!)
- The Best Bacon Cheese Grits
- Old-Fashioned Baked Mac and Cheese
- Easy Hawaiian Macaroni Salad
- Cheesy Hashbrown Casserole From Scratch
- Best Spring Fruit Salad (no sugar added)
Storing Leftovers
You can store leftover chicken minis in the fridge or freezer. They’ll last about 2 days in the fridge or 1 month in the freezer. I love storing mine in the freezer. It keeps the taste much fresher!
Freezing and Thawing Instructions
Freezing: I recommend wrapping each one in parchment paper, then sticking them in a freezer-safe container, preferably glass. They’ll last up to 1 month in the freezer.
Thawing: No need to thaw. When you’re ready to enjoy, place frozen minis on a sheet pan and stick right in the cold oven. Preheat oven to 400 degrees and warm until they reach a desired temperature. These minis are already baked, so you are just reheating them.
My Favorite Way to Reheat Chicken Minis
The best way to reheat leftover chicken minis is to place them in the oven at 400 degrees until they’re warm. This keeps the flavors and textures similar to the day you made them!
Frequently Asked Questions
Of course! I haven’t tried this yet but you’re more than welcome to.
For sure! Just use your rolls instead of the sourdough ones in this recipe.
In my opinion they’re much more wholesome than the ones at the restaurant. You’ve got no additives or harmful oils, especially if you use homemade breadcrumbs. You also get fermentation benefits from the sourdough rolls.
More Savory Sourdough Breakfast Recipes To Try
If you’re looking for more sourdough breakfasts that are savory, try a few of these:
- Sourdough Breakfast Sandwich
- Potato, Egg, and Bacon Breakfast Burrito Recipe
- Sourdough Angel Biscuits
- Sourdough Everything Bagels
- Sourdough Asiago Bagels (Inspired by Panera)
- Sourdough Crescent Rolls (Better Than Canned!)
If you made this recipe, give it a 5-star rating below and share a photo on your social media stories! Be sure to tag me @plumbranchhome. You can find me on Instagram, Facebook, YouTube, Pinterest, and Facebook all @plumbranchhome
Recipe
Sourdough Chicken Minis (Inspired By Chick-Fil-A)
Ingredients
Sourdough Rolls
- 1/4 cup fed sourdough starter
- 1/2 cup milk
- 1 Tbsp raw honey
- 2 Tbsp avocado oil (or olive oil)
- 1 3/4 tsp sea salt
- 1 1/2 cups all-purpose flour
Breaded Chicken
- 1 large boneless skinless chicken breast (or 2 small)
- 1 cup all-purpose flour
- 1 cup breadcrumbs (I use homemade sourdough breadcrumbs)
- 1 cup buttermilk (or regular milk + 1 Tbsp distilled white vinegar)
- 1 1/2 tsp sea salt
- 1 tsp ground black pepper
- 1/2 tsp garlic powder (salt-free)
- 1/2 tsp onion powder (salt-free)
- 1/4 tsp smoked paprika
Roll Topping
- 2 tsp honey
- 2 Tbsp salted butter
- 2 tsp milk (I use whole milk)
Instructions
- BEFORE YOU GET STARTED: Feed your sourdough starter 4-12 hours before starting this recipe. I recommend feeding it a 2:1 ratio of unbleached flour to filtered water to get the same results as I do when you make this recipe.Example: Feed 1 cup flour + 1/2 cup water and let the starter sit on the counter at room temperature until it’s bubbly and has grow in the jar. Your starter needs to be active, bubbly, and a thicker consistency to begin this recipe.
Make Dough
- (You can make the rolls a day or two ahead so they’re already done) In a mixing bowl, combine fed starter, milk, honey, avocado oil, and salt until combined.
- Add in the flour and mix until combined. It will be shaggy, so use your hands to finish combining into a dough ball until all the flour is incorporated. (If dough is too wet, your starter is more hydrated than mine. Just add a few tablespoons of extra flour. If dough is too dry, your starter is less hydrated than mine. Just add a few tablespoons of extra water.)
- Turn the dough out on the counter and knead for 2 minutes by hand or with a bread hook on an electric mixer. (If needed add flour if the dough is sticking).
- Place dough back in the bowl and cover loosely with a damp towel, lid, or wrap.
- Let dough bulk ferment by sitting on the counter top at room temperature in a non-drafty place for 12 hours. It should double in size. Please see helpful information in notes below.
- Once bulk fermentation is completed, uncover dough, punch it down to deflate gas bubbles, and turn it out on the counter (no flour needed).
Shape Rolls
- Line a sheet pan with parchment paper.
- Slice dough into 8 pieces and roll each one out into a 1/4 inch thick rectangle. Fold each one in half and pinch to close the seams.
- Place shaped rolls on parchment lined sheet pan so they're just barely touching.
- Cover pan with a dry kitchen towel and let rise for 3-4 hours on the counter at room temperature until puffy. Please see helpful information in notes below.
Bake Rolls
- Preheat oven to 375 degrees Fahrenheit and bake for 18-20 minutes until golden brown and fully baked. Set on wire cooling rack.
Bread and Bake the Chicken
- Preheat oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper.
- Slice chicken breast into 8 similar sized pieces. Set aside.
- In a bowl combine flour, 1/2 tsp salt, and 1/4 tsp pepper. Mix to combine and set aside.
- In a second bowl, whisk together buttermilk, 1/2 tsp salt, and 1/4 tsp pepper. Set aside.
- In a third bowl, add breadcrumbs, 3/4 tsp salt, and 1/2 tsp pepper, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp smoked paprika. Mix to combine. Set aside.
- In this order, place bowls of chicken, flour, milk, breadcrumbs, and sheet pan in a line so everything is set up for breading.
- Dredge each piece of chicken by dipping it in flour mixture, shaking excess off. Then dip it in milk mixture ensuring all sides are coated. Let excess drip off. Finally, dip in breadcrumbs ensuring it is completely coated. Place breaded piece of chicken on the sheet pan.
- Repeat until all pieces are breaded. Make sure they aren’t touching on the pan. Discard excess dredging flour/milk/breadcrumbs or freeze it for breading chicken later. Do not reuse it for anything else.
- Bake at 425 degrees Fahrenheit for 25 minutes or until fully baked and crunchy. Do not flip while baking! Sprinkle with extra sea salt immediately after pulling chicken out of oven.
Assemble Chicken Minis
- No matter if you made the rolls ahead of time or just baked them, pop them on a sheet pan to warm in oven during last 2-3 minutes of chicken baking.
- While rolls are warming, make the topping by placing honey, butter, and milk in a small saucepan. Warm over medium heat until butter is melted, stir continuously so it doesn't scorch. Take off heat and set aside.
- Once chicken is cooked and rolls are warmed, cut each roll in half, 3/4 of the way through to make room for chicken.
- Place one piece of chicken in each roll then brush tops with honey butter topping. Serve immediately and enjoy!
Video
Notes
- You can double this recipe as many times as you’d like
- You can use any buns you desire, you don’t have to make the ones in the recipe
Troubleshooting Help for Bulk Fermenting & Rising…
1. What to do if your dough isn’t doubling in size during the bulk ferment and/or 2nd rise:- If your dough doesn’t look like it’s doing anything halfway through the rises, you need to place it in a slightly warmer area.
- This can be in a turned-off oven with the light on and oven door open, or you can slightly warm the oven to about 75-80 degrees Fahrenheit, then turn it off and place your dough inside with the door shut.
- Never leave the oven on, even on the keep warm setting, with fermenting dough inside. Your dough, for both rises, needs to double.
- If your dough doesn’t double even in the warmer area, there is a problem with your starter. It is too weak to ferment the dough even in a warm environment.
- To fix this, you will want to leave your starter out on the counter for 2 days and feed it every 12 hours at a 2:1 ratio of unbleached flour to filtered water.
- For example, 1 cup unbleached flour + 1/2 cup filtered (or bottled) water.
- Make sure you’re using unbleached flour and filtered or bottled water to do this. If you don’t, it will affect your starter strength. Reverse osmosis water (or any water that uses salt in the filter) can make the starter weak.
- This will strengthen the cultures in your starter to give you fluffy baked bread and treats. After the 2 days, you can go back to feeding it like usual (once a week if stored in the fridge or once a day if stored on the counter). Be sure to use the 2:1 ratio feeding from here on out.