I made these rolls to go with our beef stew dinner.
There were tons leftover which inspired lunch the next day. If you don't already know that I am obsessed with Chick-fil-A, you will now. *smile* Megan loves their chicken minis so I set out to recreate them.
The first thing I did was make up a batch of honey butter.
1/2 cup soft butter
1/8 cup honey
Meanwhile cut your rolls almost completely in half. Place into a baking dish and coat the top with the honey butter. I had a ton leftover that will be used on our cornbread when we have chili later in the week. Anyway, place the rolls into a low heat oven. I believe I had it set at about 225*.
I cut up one chicken breast that I coated with salt and pepper. Next I set up my breading station.
Dip the chicken into milk wash.
1 cup milk
Dip your chicken into the milk wash. You'll want to let the excess milk wash drip off some. (I use to work at Chick-fil-A and once they dip the chicken into the milk wash they let it sit on a wire rack for a moment to let the excess drip off.)
Next you coat your chicken in the season coating.
1 1/4 cup flour
2 Tbs powdered sugar
2 tsp salt
1 tsp pepper
1/2 tsp chili powder
1/4 tsp paprika
Shake off excess coating and add to hot oil that is heated to 350*. Cook the chicken until you reach your desired brown color. Approximately 3-4 minutes.
Slide a nugget into your hot roll and enjoy!
I also made hand-cut waffle fries and of course I had serve it with sweet tea! Healthy... no. Yummy... yes! We prefer the real deal, but as a substitute this is a keeper.
May your day be filled with joy in the journey!