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Honey Butter Chicken Minis
Ingredients:
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6 Rhodes frozen dinner rolls
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24 frozen breaded chicken chunks or nuggets
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3 tablespoons salted butter, melted
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1 tablespoon honey
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Pickle chips, optional for serving
Directions:
- While the Rhodes rolls are still frozen but just soft enough to cut, cut each roll into 4 equal pieces. You should have 24 pieces total.
- Place the pieces on a parchment-lined baking sheet or in a lightly greased baking dish, leaving a little room between each one. Cover and allow them to thaw and rise according to the package directions, until noticeably puffy.
- Bake according to the Rhodes package directions until the tops are lightly golden brown.
- While the rolls bake, stir together 3 tablespoons melted salted butter and 1 tablespoon honey.
- As soon as the rolls come out of the oven, generously brush the tops with the honey butter. Let cool just enough to handle.
- Prepare the frozen chicken chunks according to the package directions. I’d use the air fryer if you have one—it’ll give you a crispier piece of chicken against that super-soft roll.
- Slice each mini roll in half without cutting completely through if possible. Place one crispy chicken chunk inside each roll.
- Give the tops one more very light brush of honey butter and serve warm. Add pickle chips on the side if desired.
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