Mini Chicken Breakfast Sandwiches
24 Martin’s Party Potato Rolls
¾ Cup Dill Pickle Juice
2 Tablespoons Granulated Sugar
2 12-oz Boneless, Skinless Chicken Breasts, cut into 1 1/2-inch pieces
1/3 Cup Whole Buttermilk
1 Teaspoon Cayenne Pepper
1 Large Egg
1 Cup All-Purpose Flour
3 Tablespoons Cornstarch
2 Tablespoons Powdered Sugar
2 Tablespoons Powdered Milk
1 Teaspoon Kosher Salt
1 Teaspoon Black Pepper
½ Teaspoons Paprika
½ Teaspoon Baking Powder
¼ Teaspoon Baking Soda
4 Cups Peanut Oil
¼ Cup Salted Butter, melted
1 Tablespoon Honey
In a medium bowl, stir together pickle juice and granulated sugar until sugar dissolves. Add chicken breast pieces; cover and chill 30 minutes. Remove from brine, and pat dry.
Whisk together buttermilk, cayenne, and egg in a shallow dish. Whisk together flour, cornstarch, powdered sugar, powdered milk, salt, pepper, paprika, baking powder, and baking soda in a second shallow dish.
Dredge brined chicken pieces in flour mixture to coat and shake off excess. Toss chicken in egg mixture to coat, and then back to flour mixture to dredge again. Press flour mixture to adhere to chicken. Chill 15 minutes. Heat oil to 325°F in a Dutch oven over medium-high.
Meanwhile, preheat oven to 300 degrees Fahrenheit.
Carefully add chicken pieces to hot oil in 3 batches, turning often to ensure even browning. Cook until cooked through, about 5 minutes (or until internal temperature reaches 165). Let drain on a plate lined with a paper towel.
Break apart 24 Party Rolls into individual rolls, leaving a “hinge” on one side. Place open rolls into a baking pan. Add one chicken piece to each Party Roll and close
Stir together melted butter and honey. Brush tops of rolls with honey butter. Bake for 5 minutes or until rolls are warm but not browned.
Recipe adapted from https://www.southernliving.com