Chick-Fil-A Chicken Biscuit

5 from 9 votes

Copycat Chick-Fil-A Chicken Biscuits is made with canned biscuits and juicy and flavorful chicken. Easy to make at home and taste amazing.

Prep Time1 10

Cook Time15

Total Time1 25

Course: Breakfast, Main Course

Cuisine: American

Servings:

Author: Carrie Barnard

Cost: $8.87, $1.11 per Servings

Ingredients

1 can Buttermilk Grands Biscuits ($2.18, 10.2 oz)
2 Tbsp Butter ($0.56, divided)
2 Boneless skinless Chicken Breasts ($3.99)
1 cup Dill Pickle Juice ($0.75)
1 large egg ($0.21)
1 cup Milk ($0.20)
1 cup All Purpose Flour ($0.16)
1 Tbsp Confectioners’ Sugar ($0.08)
1 tsp Paprika ($0.08)
1 tsp Pepper ($0.04)
1 tsp Salt ($0.02)
Peanut Oil or Canola Oil for Frying ($0.60)

Instructions

Preheat the oven and place 1 can buttermilk Grands biscuits on a baking sheet. Melt 1 tablespoon butter and brush the melted butter on top of the biscuits. Bake the biscuits according to the package instructions until golden brown.
While the biscuits are baking, filet 2 boneless skinless chicken breasts into 4 pieces so they are similar in thickness and trim off any excess fat.
Place the chicken pieces in a bowl and pour 1 cup dill pickle juice over the chicken. Cover and refrigerate for about 30 minutes to marinate the chicken.
In a shallow bowl, whisk together 1 large egg and 1 cup milk.
In another shallow bowl, combine 1 cup all purpose flour, 1 tablespoon confectioners’ sugar, 1 teaspoon paprika, 1 teaspoon pepper, and 1 teaspoon salt.
Remove the chicken from the pickle juice and discard the remaining juice. Dip each chicken piece into the egg and milk mixture, then coat it in the flour mixture until fully covered.
Heat peanut oil or canola oil in a skillet over medium heat. Carefully place the breaded chicken pieces into the hot oil and cook for several minutes on each side until the chicken is golden brown and cooked through.
Remove the cooked chicken from the oil and place it on a paper towel lined plate to drain excess oil.
Split the baked biscuits in half. Place one piece of fried chicken on the bottom half of each biscuit.
Melt the remaining 1 tablespoon butter and brush it over the tops of the biscuits before placing the top half on the sandwich. Serve warm.

Notes

Refrigerate any leftovers in an airtight container for up to 5 days. Store the chicken and biscuits separately and then assemble them when you’re ready to enjoy them!

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