These Bang Bang Chicken Minis make the BEST appetizer, game day food or light meal idea. They feature breaded chicken and creamy bang bang sauce sandwiched in little yeast rolls.
For the Chicken Minis (Homemade Method):Cut the chicken into 16 roughly even-size pieces. Add to a medium bowl and submerge in the pickle juice. Cover and refrigerate for at least 30 minutes.
Drain the pickle juice from the chicken. Add the chicken pieces to the egg mixture then dip into the flour mixture (you can do this individually or all at once if your bowl is large enough). Repeat until all nuggets are coated.
Cook for 8-10 minutes, tossing halfway or until the chicken is cooked throughout (I usually cut the largest nugget in half to check for doneness). Transfer to a plate and set aside.
Cut open each yeast roll, leaving the backside attached. Brush the inside of each roll with the melted butter. Add a piece of chicken and drizzle with the bang bang sauce. Serve on a platter and garnish with sliced scallions.
For the short cut (Frozen Nugget Method):Heat the nuggets according to package directions. You can air fry them for 8 minutes at 350F or bake in the oven for 20-22 minutes at 375F.