Chick-fil-A Chick-n-Minis and Hash Brown Scramble Bowl at Home
Equipment
Ingredients
Chick-n-Minis
chicken breast (boneless, skinless)
400 g
buttermilk (cold)
240 ml
all-purpose flour
150 g
cornstarch
30 g
salt
5 g
black pepper
2 g
garlic powder
3 g
onion powder
3 g
paprika
2 g
honey
45 g
butter
30 g
mini slider buns
12 piece
Hash Brown Scramble Bowl
potatoes
500 g
onion (diced)
100 g
bell pepper (diced)
80 g
eggs
6 piece
cheddar cheese (shredded)
100 g
olive oil
30 ml
salt
4 g
black pepper
2 g
Instructions
Marinate chicken
Cut chicken into bite-sized pieces and marinate in buttermilk with seasonings for at least 15 minutes.
Prepare breading
Mix flour, cornstarch, and seasonings in a bowl for the crispy coating.
Bread and fry chicken
Coat marinated chicken in flour mixture and fry until golden and crispy.
Prepare glaze
Melt butter and stir in honey to create the signature sweet glaze.
Assemble Chick-n-Minis
Brush buns with glaze, add fried chicken pieces, and serve warm.
Shred and season potatoes
Shred potatoes, season with salt and pepper, and squeeze out excess moisture.
Cook hash browns
Fry seasoned shredded potatoes in oil until crispy and golden on both sides.
Sauté vegetables
Sauté diced onion and bell pepper until softened.
Scramble eggs
Scramble eggs in the same pan with sautéed vegetables until just set.
Assemble scramble bowl
Layer hash browns, scrambled egg mixture, and top with shredded cheddar cheese.
Original recipe
Storage
Store chicken and hash browns separately to maintain crispiness. Reheat in oven for best texture.
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