Air Fryer Chicken Mini Sandwiches — Chick-fil-A Breakfast Copycat Recipe

When I discovered I could make Chicken Mini sandwiches in my air fryer, I felt like I hit the jackpot.

I love the small breakfast sandwiches from Chick-fil-A, but we don’t live near one. And it seems every time we pass one while traveling, it’s closed on Sunday.

While experimenting with homemade air fryer chicken nuggets, I realized the same method could be adapted to recreate my favorite breakfast sandwich. After several trials and adjustments, I developed a breading and seasoning blend that replicates the flavor and texture I wanted.

Air Fryer Chicken Mini Sandwiches

Many copycat recipes suggest brining the chicken in pickle juice, and for good reason: the brine helps keep the meat juicy. The salt in pickle juice begins to break down muscle fibers, resulting in tender pieces when cooked. For this recipe, start by preparing a simple brine for the cut chicken.

Cut the chicken breast into one-inch cubes and set them aside. In a resealable plastic bag, combine the egg, milk, and pickle juice, then add the chicken and refrigerate for at least 30 minutes. While the chicken marinates, prepare the dry breading mixture.

In a second resealable bag, combine the flour, powdered sugar, salt, black pepper, chili powder, cayenne, and paprika. Shake to mix the dry ingredients well.

Cooking Instructions

When the chicken has finished marinating, preheat your air fryer to 370°F and line the basket or tray with parchment paper. If you don’t have parchment, generously spray the basket with oil so the pieces don’t stick.

Working in batches, remove chicken pieces from the brine and let excess liquid drain for a few seconds. Place several pieces in the dry breading bag, shake until evenly coated, then remove to a wire rack. Continue until all pieces are breaded.

Place the breaded chicken in the basket without crowding. Lightly spray the tops and sides with olive oil so the coating crisps and browns evenly.

Cook Time

Air fry the pieces for 9 minutes. Flip them, spray the other side with oil, and continue cooking until golden brown and the internal temperature reaches 165°F. Remove cooked pieces and repeat with remaining chicken.

While the chicken cooks, mix the honey and melted butter to make a glaze. Brush the tops of the hot chicken pieces with the honey-butter, then place each piece inside a dinner roll and brush the top of the bun as well.

Serve immediately while warm and enjoy these small, flavorful breakfast sandwiches made at home.

Rolls

You can use any small rolls or biscuits you prefer. Rhodes frozen dinner rolls produce a texture and flavor that closely resemble the original Chick-n Minis.

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Yield: 24

Air Fryer Chicken Mini Sandwiches

Copycat Chick-fil-A Chick-n-Minis made at home in the air fryer. An easy way to enjoy these breakfast sandwiches when you can’t get to the restaurant.

Ingredients

• 1 lb. chicken breast

Chicken Marinade

• 1 egg
• 1 cup milk
• 1/4 cup pickle juice

Chicken Breading

• 1 1/4 cup flour
• 2 Tbsp. powdered sugar
• 2 tsp. salt
• 1 tsp. black pepper
• 1/2 tsp. chili powder
• 1/4 tsp. cayenne
• 1/4 tsp. paprika

Honey Glaze

• 1/2 cup honey
• 4 Tbsp. butter, melted

Instructions

1. Cut the chicken breast into 1-inch cubes.
2. In a large resealable bag or container, whisk together the egg, milk, and pickle juice. Add the chicken and refrigerate for at least 30 minutes, up to 4 hours.
3. Combine the breading ingredients in another resealable bag and shake to mix.
4. Working in batches, remove chicken from the marinade, shake off excess liquid, place in the breading bag, and shake to coat. Transfer coated pieces to a wire rack.
5. Preheat the air fryer to 370°F and line the basket or tray with parchment paper.
6. Arrange chicken pieces in the basket with space for air to circulate. Spray tops and sides with olive oil spray to ensure even browning.
7. Air fry for 9 minutes, flip and spray the other side, then continue cooking until golden and the internal temperature reaches 165°F.
8. Remove cooked chicken and repeat with remaining batches.
9. Cut dinner rolls in half to make tops and bottoms. If rolls are large, split them to create two sandwiches each.
10. Brush the tops of the chicken pieces with the honey-butter mixture. Place each piece inside a roll and brush the bun tops with glaze.
11. Serve immediately.

Notes

Recipe provided by Make Your Meals.

Nutrition Information:

Yield:

24

Serving Size:

1 serving

Amount Per Serving:
Calories: 84
Total Fat: 1g
Saturated Fat: 1g
Unsaturated Fat: 0g
Cholesterol: 20mg
Sodium: 230mg
Carbohydrates: 13g
Fiber: 1g
Sugar: 8g
Protein: 5g