This Chick-fil-A Chicken Biscuit copycat recipe brings the ultimate savoury-sweet breakfast sandwich right to your kitchen! Juicy, crispy fried chicken is tucked inside a soft, buttery homemade biscuit — it’s perfectly tender, golden, and ready in about an hour—Sunday cravings, solved.
Why You’ll Love This Recipe
- Crispy on the outside, juicy inside – Just like the original, thanks to a simple seasoned flour coating.
- Fluffy homemade biscuits – Buttery, golden, and way better than store-bought.
- Make-ahead friendly – Marinate the chicken and prep the biscuits ahead of time.
- No Sunday closure – You can now enjoy your favourite fast food breakfast… anytime.
Ingredients to make Chick-fil-A Chicken Biscuit
- Pickle juice – The secret to that signature Chick-fil-A flavour. Marinating gives the chicken tang and tenderness.
- Buttermilk – Used in both the marinade and biscuit dough for softness and flavour.
- Paprika + cayenne – Brings that subtle southern-style spice.
- Cold butter – For ultra-flaky biscuits. Freeze it for a few minutes if needed before cutting in.
- Flour – All-purpose works perfectly for both the coating and the biscuits.
Substitutions & Variations
Spicy version – Add more cayenne or drizzle with hot honey.
Chicken mini style – Cut biscuits smaller and use nuggets for slider-sized versions.
Make it cheesy – Add a slice of cheddar or pepper jack to the sandwich.
Chick-fil-A Chicken Biscuit
Course: SnacksCuisine: AmericanDifficulty: Easy4
servings50
minutes20
minutes4
biscuitsThis Chick-fil-A Chicken Biscuit copycat recipe brings the ultimate savoury-sweet breakfast sandwich right to your kitchen!
Ingredients
For the chicken:
2 boneless, skinless chicken breasts, halved horizontally (for 4 thin cutlets)
½ cup dill pickle juice
½ cup whole milk
½ cup all-purpose flour
½ teaspoon paprika
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon cayenne pepper (optional)
Vegetable oil, for frying
For the biscuits:
2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 tablespoon sugar
6 tablespoons cold, unsalted butter, cubed
¾ cup cold buttermilk
1 tablespoon melted butter (for brushing)
Directions
- In a bowl or zip-top bag, combine sliced chicken, pickle juice, and milk—Marinate in the fridge for 30 minutes (up to 4 hours).
- In a large bowl, mix flour, baking powder, baking soda, sugar, and salt. Cut in cold butter until crumbly. Stir in buttermilk until just combined. Turn dough onto a floured surface, fold over a few times, then pat into a 1-inch-thick rectangle. Cut out 4 biscuits.
- Place biscuits on a baking sheet. Bake at 425°F for 12–14 minutes until golden. Brush with melted butter while still warm.
- In a shallow bowl, mix flour, paprika, garlic powder, salt, pepper, and cayenne. Remove chicken from the marinade and dredge in seasoned flour. Heat ½” of oil in a skillet over medium heat. Fry chicken for 3–4 minutes per side until golden and cooked through (165°F internal temp). Drain on paper towels.
- Slice warm biscuits in half. Add a piece of fried chicken to each and serve hot. Add honey, hot sauce, or cheese if desired.
Notes
- Freeze biscuit dough – You can prep and freeze biscuits ahead. Bake straight from frozen, adding 2–3 minutes to bake time.
Use a thermometer – To keep oil around 350°F for perfect frying without burning.
Want it extra crispy? Double dredge the chicken: flour → marinade → flour again.
Make Ahead & Storage Marinate ahead:
- Chicken can marinate up to 24 hours.
- Biscuits: Can be made and stored at room temperature for 1 day, or frozen up to 1 month.
- Leftovers: Store assembled sandwiches in the fridge for up to 2 days. Reheat in the oven at 350°F to keep them crispy.
- To freeze: Cool fried chicken and biscuits separately. Freeze, then reheat and assemble.
