Step 1: Marinate and Prep the Chicken

Put the chicken pieces in a bowl and pour buttermilk over them until fully coated. Allow the chicken to soak for at least 30 minutes to make it extra tender and juicy.

In another bowl, mix flour, garlic powder, paprika, salt, and black pepper.

Step 2: Coat and Fry the Chicken

Remove the chicken pieces from the buttermilk and let excess drip off.

Dip each piece into the seasoned flour, then into the beaten eggs, and finally coat with panko breadcrumbs. Press gently to ensure the crumbs stick.

Warm oil in a deep pan on medium heat until it’s ready for frying.Fry the chicken pieces for 4-5 minutes until golden and crispy. Place the cooked pieces on a plate lined with paper towels to absorb any excess oil.

Step 3: Make the Garlic Herb Sauce

In a small bowl, combine mayonnaise, sour cream, minced garlic, parsley, lemon juice, salt, and pepper. Mix well until smooth and creamy.

Taste and adjust seasoning as needed.

step 4: Toast the Mini Buns

Generously coat the cut sides of each bun with butter.

Toast on a skillet over medium heat until golden brown and slightly crispy.

Step 5: Assemble the Chicken Minis

Place the bottom half of each toasted bun on a plate.

Add a lettuce leaf, followed by a crispy chicken fillet.

Top with a slice of tomato and a generous spoonful of creamy garlic herb sauce.
Finish with the top half of the bun and secure with a toothpick for presentation.