Can I make the chicken or biscuits ahead of time for this Copycat Chick-fil-A Chicken Biscuit recipe?

Yes, you can! The chicken can be brined in pickle juice overnight in the refrigerator. You can also bread the chicken a few hours in advance and keep it refrigerated on a wire rack until ready to fry. For the biscuits, you can cut them and freeze them raw on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.

What kind of pickles should I use for brining the chicken?

For the most authentic Copycat Chick-fil-A Chicken Biscuit flavor, use the juice from good quality dill pickles. Avoid sweet pickles or bread and butter pickles, as their flavor profile won't match the classic taste we're aiming for.

How do I get my biscuits to be extra fluffy for this chicken biscuit?

The key to fluffy biscuits lies in using very cold butter and cold buttermilk, and handling the dough as little as possible. This prevents the butter from melting prematurely and developing too much gluten. Also, pressing straight down with your biscuit cutter (without twisting) helps create those lovely flaky layers.

Can I bake the chicken instead of frying for a healthier Copycat Chick-fil-A Chicken Biscuit?

While frying gives the classic crispy texture, you can certainly bake the chicken. After breading, place the chicken on a wire rack set over a baking sheet, spray lightly with oil, and bake at 400u00b0F (200u00b0C) for 20-25 minutes, flipping halfway, until cooked through and golden. The texture will be different, but still delicious.

Copycat Chick-fil-A Chicken Biscuit: 10 Steps to Breakfast

Name: Copycat Chick-fil-A Chicken Biscuit
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Cuisine: American
Ingredients: 2 boneless, skinless chicken breasts (about 1.5 lbs total), sliced horizontally into 6 cutlets; 1 cup dill pickle juice (from a jar of dill pickles); 1 cup buttermilk; 1 large egg; 2 cups self-rising flour, plus more for dusting; 2 tablespoons powdered sugar; 1 teaspoon paprika; 1 teaspoon garlic powder; 1/2 teaspoon black pepper; 1/2 teaspoon salt, plus more for seasoning; 4-5 cups peanut oil (or vegetable oil) for frying; 2 cups self-rising flour; 1 tablespoon granulated sugar; 1/2 teaspoon salt; 1/2 cup (1 stick) unsalted butter, very cold and cubed; 3/4 cup cold buttermilk; Optional: 2 tablespoons melted butter or honey butter for brushing

Ingredients

Scale

2 boneless, skinless chicken breasts (about 1.5 lbs total), sliced horizontally into 6 cutlets
1 cup dill pickle juice (from a jar of dill pickles)
1 cup buttermilk
1 large egg
2 cups self-rising flour, plus more for dusting
2 tablespoons powdered sugar
1 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon salt, plus more for seasoning
4–5 cups peanut oil (or vegetable oil) for frying
For the Biscuits:
2 cups self-rising flour
1 tablespoon granulated sugar
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, very cold and cubed
3/4 cup cold buttermilk
Optional: 2 tablespoons melted butter or honey butter for brushing

Instructions

Step 1: Slice chicken breasts horizontally into 6 cutlets, about 1/2 inch thick. Place chicken in a shallow dish and pour pickle juice over it. Cover and refrigerate for at least 30 minutes, or up to 4 hours for maximum flavor.
Step 2: In one shallow bowl, whisk together 1 cup buttermilk and the egg. In another large, shallow bowl, combine 2 cups self-rising flour, powdered sugar, paprika, garlic powder, and black pepper. Mix well.
Step 3: Remove chicken from pickle juice, shaking off excess. Dip each piece into the buttermilk mixture, then dredge thoroughly in the seasoned flour, pressing firmly to coat. Set aside on a wire rack.
Step 4: Heat 1 inch of peanut oil in a large cast-iron skillet or heavy-bottomed pot over medium-high heat to 350°F (175°C). Fry chicken pieces 2-3 at a time for 3-4 minutes per side, or until golden brown and cooked through (165°F / 74°C). Remove to a wire rack set over paper towels and season immediately with salt.
Step 5: Preheat oven to 425°F (220°C). In a large bowl, whisk together 2 cups self-rising flour, granulated sugar, and 1/2 teaspoon salt for the biscuits.
Step 6: Cut the very cold butter into small cubes and add to the flour mixture. Use a pastry blender, fingertips, or a fork to cut the butter into the flour until it resembles coarse crumbs with some pea-sized butter pieces.
Step 7: Make a well in the center and pour in 3/4 cup cold buttermilk. Stir gently with a fork until just combined into a shaggy dough. Do not overmix.
Step 8: Turn dough onto a lightly floured surface. Gently knead 3-4 times to bring it together. Pat into a rectangle about 1/2 to 3/4 inch thick. Use a 2.5-inch round biscuit cutter, pressing straight down (no twisting). Re-pat scraps and cut remaining biscuits.
Step 9: Place biscuits on a baking sheet, touching for soft sides or slightly separated for crispier. Bake for 12-15 minutes, or until golden brown. Optional: Brush with melted butter or honey butter upon removal.
Step 10: Slice each warm biscuit horizontally. Place one fried chicken cutlet on the bottom half, then top with the other biscuit half. Serve your Copycat Chick-fil-A Chicken Biscuit immediately.

Notes

For the best flavor and texture, don’t skimp on the brining time for the chicken. Make sure your butter for the biscuits is very cold, and avoid overworking the biscuit dough for maximum flakiness.

Prep Time: 30 minutes
Cook Time: 25 minutes
Category: Savory Breakfasts
Cuisine: American

Nutrition

Serving Size: 1 biscuit
Calories: 750 kcal
Sugar: 8 g
Sodium: 1200 mg
Fat: 45 g
Saturated Fat: 15 g
Unsaturated Fat: 28 g
Trans Fat: 1 g
Carbohydrates: 60 g
Fiber: 3 g
Protein: 30 g
Cholesterol: 150 mg

Keywords: copycat recipe, chick-fil-a, chicken biscuit, breakfast, brunch, fried chicken, homemade biscuits, savory breakfast

Ingredients

Instructions

Notes

Nutrition

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