1. Prepare the Chicken Fillets

Start by preparing the chicken breasts. If using whole chicken breasts, slice them into smaller fillets or strips, about 2-3 inches long. You can also use chicken tenders, which are naturally the right size for this recipe. To tenderize and flavor the chicken, place the pieces in a bowl and pour the buttermilk over them. Season with a pinch of salt and pepper, and let them soak in the buttermilk for at least 30 minutes (or up to overnight if you have time). This will help tenderize the chicken and ensure it stays juicy when cooked.

2. Make the Coating Mixture

While the chicken is soaking, prepare the flour mixture for coating the chicken. In a large shallow dish, combine the all-purpose flour, cornstarch, baking powder, garlic powder, onion powder, paprika, cayenne pepper (if using), and a pinch of salt. Mix the ingredients together to ensure they are evenly distributed.

After the chicken has marinated in the buttermilk, remove the pieces one by one, allowing any excess liquid to drip off. Dredge the chicken fillets in the seasoned flour mixture, pressing gently to coat all sides evenly. Shake off any excess flour and set the coated chicken aside on a plate.

3. Fry the Chicken Fillets

Heat a large skillet or deep fryer over medium-high heat, and add enough vegetable oil to cover the bottom of the pan by about ½ inch. Once the oil is hot (about 350°F), carefully add the coated chicken fillets to the oil in batches, making sure not to overcrowd the pan. Fry the chicken for about 3-4 minutes per side, or until the coating is golden brown and the chicken reaches an internal temperature of 165°F.

Once the chicken is cooked, transfer it to a plate lined with paper towels to drain any excess oil. Repeat the frying process with the remaining chicken fillets, making sure the oil stays at the right temperature for even cooking.

4. Prepare the Buns

While the chicken is frying, you can prepare the buns. Brush each mini bun or dinner roll with melted butter and place them on a baking sheet. You can either toast the buns in the oven at 350°F for 5-7 minutes, or if you prefer, you can toast them in a skillet for a golden, crispy exterior. Toasting the buns adds extra flavor and helps prevent them from getting soggy when the chicken is added.

5. Assemble the Chicken Minis

Once the chicken fillets are cooked and the buns are toasted, it’s time to assemble the Chicken Minis. Place a fried chicken fillet on the bottom half of each mini bun. If desired, drizzle a small amount of honey over the chicken for a touch of sweetness, or spread some mayonnaise or your favorite creamy sauce on the top bun. You can also add pickles, lettuce, or any other toppings you like at this stage.

Place the top bun over the chicken, gently pressing down to create a mini sandwich. Repeat this process until all 12 Chicken Minis are assembled.

6. Serve and Enjoy

Once the Chicken Minis are assembled, they are ready to serve! These little sandwiches are perfect for a quick snack, a party appetizer, or even as a meal. Serve them with a side of fries, chips, or a fresh salad, and enjoy the burst of flavors in every bite.