Homemade Chick-Fil-A Chicken Minis

Ingredients:

Bread:

Tangzhong:

·               4 tbsp Whole Milk (60g)

·               2 tbsp Water (25g)

·               2 tbsp Bread Flour (20g)

Dough:

·               1 tbsp Instant Yeast (10g)

·               ½ cup Whole Milk (95°)

·               2.5 cups Bread Flour (3230g)

·               1 tsps Sea Salt (10g)

·               2.5 tbsp Sugar (35g)

·               1 Egg

·               1 Egg Yolk

·               3 tbsp Softened Butter (45g)

Chicken Nuggets Brine:

·               2-3 Lbs Chicken Breast

·               ½ Cup Buttermilk

·               ½ Cup Pickle Juice

·               1 tsp MSG (4g)

·               1 tsp Sugar (3g)

·               3 tbsp Salt (35g)

Chicken Nuggets Dredge:

·               1.5 Cup AP Flour (250g)

·               ½ Cup Corn Starch (45g)

·               1 tbsp Powdered Sugar (10g)

·               2 tbsp Onion Powder (20g)

·               1 tbsp MSG (4g)

·               2 tbsp Paprika (6g)

Chicken Nuggets Mini:

·               3 tbsp Salted Butter

·               1 tbsp Honey

Bread:

1.            Begin by creating the Tangzhong Paste, in a small saucepan combine the milk, water and flour. Cook and constantly whisk over medium low heat until a paste forms

2.            In a bowl combine the yeast, milk and ½ tbsp of sugar. Stir and set aside until bloomed (5-8 minutes)

3.            In the bowl of a stand mixer, add in the dry ingredients, followed by the yeast mixture. Mix on low until fully incorporated. Then add in the Tangzhong paste, mix on medium low for a few more minutes before adding in the egg and egg yolk

4.            Continue mixing until a rough dough has formed, then add in the softened butter one tbsp at a time

5.            Mix for an additional 8-10 minutes or until a perfectly smooth dough ball forms

6.            Place the dough ball into a lightly greased bowl before applying a damp kitchen towel over the top. Proof for 1-2 hours

7.            Once proofed, place the dough onto a clean work surface and divide into 25 even dough balls.

8.            Place the dough ball onto a parchment line baking dish. Brush with whole milk

9.            Place an inverted baking sheet over the top of the dough and let rise for an additional 1-2 hours

10.        Once Risen, bake in a 375° oven for 17 minutes or until golden brown and fluffy. Brush with Honey Butter

Chicken Nuggets:

1.            Cut the chicken breast into small bite sized cubes

2.            In a separate bowl, combine the buttermilk, pickle juice and spices

3.            Place the chicken pieces into the wet mixture and brine for at least 30 mins or up to 24 hours. Cover with plastic wrap

4.            In a sperate container, combine all the dry ingredients for the dredge

5.            Once the chicken has brined, place the nuggets into the dredge and fully coat

6.            Place the breaded nuggets into 375℉ oil and fry until golden brown

Chicken Minis:

1.            Slice open the freshly baked bread rolls and stuff with the freshly fried chicken nuggets. Place over the top bun and brush with honey butter. Enjoy with your favorite sweat and smokey sauce!