Copycat Chick-fil-A Chicken Biscuits
User Reviews
5
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Prep Time
1 hr 10 mins
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Cook Time
15 mins
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Total Time
1 hr 25 mins
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Servings
8
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Calories
283 kcal
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Course
Main Course, Breakfast
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Cuisine
American
Copycat Chick-fil-A Chicken Biscuits
Description
Copycat Chick-fil-A Chicken Biscuits involve marinating boneless skinless chicken breasts in dill pickle juice to infuse flavor and moisture. They are then dipped in an egg and milk wash before being coated in a flour mixture seasoned with paprika, black pepper, salt, and sugar to achieve a balanced, savory crust when fried in peanut or canola oil. The biscuits, made from canned buttermilk biscuit dough, are brushed with melted butter and baked to a golden finish. The chicken fillets are sliced small so multiple pieces fit inside each biscuit, replicating the familiar sandwich experience.
This dish can be enjoyed as a hearty breakfast or a comfort food snack. The salty-sour notes from the pickle juice contrast well with the fluffy buttery biscuit. Frying the chicken ensures a crispy exterior with a juicy interior.
Leftovers should be stored separately to preserve the biscuit texture and reheated before assembling to maintain crispness and flavor. Refrigerate in airtight containers up to 5 days.
Ingredients
- 1 can buttermilk biscuits 10.2 oz, brand Grands
- 2 Tbsp butter divided
- 2 chicken breast boneless skinless
- 1 cup dill pickle juice
- 1 egg large
- 1 cup milk
- 1 cup all-purpose flour
- 1 Tbsp confectioners’ sugar
- 1 tsp paprika
- 1 tsp black pepper
- 1 tsp salt
- peanut oil or canola oil; for frying
Instructions
- Place the biscuits on a baking sheet. Melt 1 Tbsp of the butter and brush the butter on top of the biscuits. Then bake the biscuits based on the package instructions. Allow the remaining butter to soften at room temperature while the biscuits are baking.
- While the biscuits are baking, prepare the chicken!
- Filet the chicken breasts into 4 pieces of chicken and trim off any excess fat.
- Combine the chicken and pickle juice in a medium size bowl. Cover and refrigerate to marinate the chicken in the pickle juice for 30-60 minutes (or overnight).
- Remove the chicken from the refrigerator and drain off the pickle juice.
- In a small bowl, whisk together the milk and egg. Then pour this mixture over the chicken pieces.
- Then in a large ziplock bag, add the flour, sugar, paprika, salt and pepper. Seal the bag and shake to combine all the ingredients.
- Drain the excess milk mixture off the chicken and place the chicken in the ziplock bag with the flour mixture. Seal the bag and then shake to thoroughly coat the chicken pieces in the flour mixture.
- Then heat the peanut oil or canola oil in a large pan over medium heat or in a fryer.
- Working in batches, add the chicken to the hot oil and cook until the chicken is golden brown and crispy (approximately 3-5 minutes). Once cooked, move the chicken to a plate lined with a paper towel to soak up the excess oil.
- Once the biscuits are done baking, cut the biscuits in half. Place the chicken breasts on the bottom halves of the biscuits, top with the other half of the biscuit and brush the tops of the biscuits with the softened butter.
- Then they are ready to enjoy!
Notes
- Marinate the chicken in pickle juice for at least 30 minutes for tender, flavorful meat.
- Store leftover chicken and biscuits separately in airtight containers; reheat before assembling to keep biscuits from becoming soggy.
- Use peanut or canola oil for frying to get a crispy, golden crust on the chicken.
- Brush biscuits with butter before baking to achieve a soft, rich texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 283 kcal
% Daily Value*
| Calories | 283kcal | 14% |
| Carbohydrates | 34g | 11% |
| Protein | 12g | 24% |
| Fat | 11g | 17% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 50mg | 17% |
| Sodium | 1143mg | 48% |
| Potassium | 264mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 300IU | 6% |
| Vitamin C | 1mg | 1% |
| Calcium | 64mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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