When it comes to tiny sandwiches, my devotion is huge. I love tea sandwiches in all forms. I'm totally in favor of the slider trend that's been rolling across the country the last couple of years. Heck, I even started a burger blog pretty much as an excuse to talk about White Castle and its awesome sliders.
So when I saw the Chick-n-Minis at Chick-Fil-A while visiting my parents last week in suburban Kansas City, I was all over them.
It's a crime that they're served only at breakfast. I rolled up at the drive-thru around 4 p.m. set to order Chick-Fil-A's original sandwich when my eye caught these on the menuboard. They looked like the second coming of KFC's Chicken Littles (remember those?). I was all set to see if I'd discovered a suitable replacement for those long-gone and much-missed sandwiches but was denied. No problem. I just made sure not to sleep in the next day so I could be up and at 'em before 10 a.m.
When I finally got my hands on them, they didn't live up to my taste-memory of Chicken Littles, but they were still damn good. You could hardly call them mini filets, since they're more nugget sized, but they pack a hot, sweet, buttery jab, sandwiched on tangy tiny yeast rolls and brushed as they are with a honey-butter spread.
They come in configurations of three or four, and I'd recommend the latter if you're not getting them as part of the breakfast combo meal (which comes with a coffee and bite-sized hash browns that look more like stunted tater tots).
Sadly, we don't have a Chick-Fil-A in New York City, unless you count the secret one inside an NYU food court, so I'm either going to have to impersonate a student to grab more Chick-Fil-A or resign myself to eating this breakfast once a year at holiday time.
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