Chicken Littles – Easy Cheesecake Factory Copycat

These Cheesecake Factory Chicken Littles are mini fried chicken sandwiches made with soft dinner rolls, crispy golden chicken, and creamy mayo. They’re easy to pull together, great for parties or meal prep, and honestly just kinda fun to eat. Bonus: way cheaper than ordering them out.

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Quick Summary

• Prep time: 20 mins
• Cook time: 15 mins
• Flavor: crispy, salty, creamy
• Great for: parties, picky eaters, lunchboxes

Why I Like This Recipe

I wasn’t really in the mood to cook, but I had some rolls, some chicken in the fridge, and… yeah, this happened. It’s one of those things that looks like more effort than it is. Flash fry, finish in the oven, throw it in a bun. Add mayo. Maybe pickles. Done.

Ingredients

• 4 boneless chicken breasts
• 2 ½ cups all-purpose flour
• 2 tsp paprika
• 2 tsp granulated sugar
• 1 tbsp seasoned salt
• 2 tsp black pepper
• 3 eggs (beaten with ¼ cup water)
• Duke’s mayo (or any good full-fat mayo)
• 12 dinner rolls (old-school soft kind)
• 48 pickle slices (optional)
• Oil for frying (enough to go 3–4 inches deep)

How To Make Chicken Littles

1. Prep the chicken: Slice chicken into 3-inch chunks (aim for roll-sized). Lightly pound ‘em so they cook evenly. Set aside.
2. Heat stuff: Start heating oil in a deep pot — aim for 200°C. Preheat the oven to 200°C too. Line a tray with foil or parchment.
3. Mix the coating: In a shallow bowl (or a big zip bag), mix flour, paprika, sugar, salt, and pepper. In another bowl, whisk eggs with water.
4. Coat the chicken: Dredge each piece in flour → then egg wash → then back in the flour. That double dip = extra crunch.
5. Flash fry: Drop chicken into the hot oil, a few pieces at a time. Fry about 2 mins until lightly golden. Pull out and rest on paper towels.
6. Bake to finish: Transfer the fried pieces to your lined tray. Bake for 15 mins or until chicken hits 74°C inside.
7. Toast the buns: While that’s going, split and lightly toast the rolls in a dry pan or with a bit of spray.
8. Assemble: Slather mayo on each roll. Add a few pickles if you like. Pop a chicken piece in and press it shut.

Tips for Success

• Cut the chicken to fit the rolls — makes it way easier to eat.
• Double dip for real crunch. Skipping that second flour coat? Nah.
• Flash fry just to crisp — the oven does the rest without burning.
• Use a thermometer. 74°C = safe, juicy, perfect.
• Toasting the buns is optional but worth it. Just do it.

Storage and Reheating

• Fridge: Cool chicken first. Store in a sealed container. Keep the buns + mayo separate or it gets soggy.
• Freezer: Freeze only the chicken (after cooling). Wrap it tight. Good for up to 2 months.
• Reheat: Pop it in the oven at 180°C for about 5–7 mins. Gets the crunch back. Air fryer works too.

Frequently Asked Questions

• Can I use chicken tenders instead?
  Sure. They’re usually the right size already — less cutting, less hassle.
• What’s the best mayo?
  Duke’s is top tier. But honestly, any full-fat mayo will work. Just skip the low-fat stuff.
• Can I skip the oven part?
  Not really. The flash fry doesn’t cook it all the way — you need the oven to finish it safely.
• What kind of buns should I use?
  Dinner rolls. Soft ones. King’s Hawaiian if you’re feeling fancy.
• Are the pickles necessary?
  Nope. But they’re good. Add ‘em if you like that salty pop.

Common Mistakes and How to Dodge Them

• Not pounding the chicken: If your chicken’s uneven, it won’t cook evenly. Some parts dry, some underdone. Quick pound = even cook.
• Skipping the second flour coat: That’s what gives you the good crunch. Flour → egg → flour again. It’s worth it.
• Only frying (no baking): Dangerous move. Outside looks done, inside’s raw. Flash fry + oven is safer and better.
• Using cold oil: If your oil isn’t hot enough, the chicken just soaks it up. You’ll end up with greasy bites. Use a thermometer if you can.
• Assembling too early: If you build the sandwiches and let them sit, the buns soak everything up. Toast + assemble right before eating.

Nutrition Facts (Per Serving)

• Calories: 410 kcal
• Total Fat: 20g
• Saturated Fat: 4g
• Cholesterol: 85mg
• Sodium: 710mg
• Potassium: 420mg
• Total Carbohydrate: 30g
• Dietary Fiber: 1g
• Sugars: 3g
• Protein: 25g

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