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close-up of copycat Chick-fil-A chicken biscuit on wood cutting board

Copycat Chick-fil-A Chicken Biscuit

With homemade buttermilk biscuits and fried chicken soaked in pickle juice, this copycat Chick-fil-A chicken biscuit will leave you wanting more.
Course Breakfast
Cuisine American
Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings 4
Calories 552kcal
Author Ryan Beck


Flaky Buttermilk Biscuits

  • 1 ¼ cups all-purpose flour
  • 2 teaspoon baking powder
  • ¾ teaspoon salt
  • ¼ cup unsalted butter, cold and cubed
  • ½ cup cold buttermilk
  • ½ tablespoon honey

Copycat Chick-fil-A Chicken

  • 1 lb boneless chicken breasts
  • cup dill pickle juice
  • cup milk
  • 2 eggs
  • ¾ cup breadcrumbs
  • ¾ cup all-purpose flour
  • 2 tablespoon powdered sugar
  • 2 teaspoon kosher salt
  • ½ teaspoon black pepper
  • ¼ teaspoon chili powder
  • peanut oil


Flaky Buttermilk Biscuits

  • Preheat oven to 425F. Place the flour, baking powder and salt in a food processor and pulse until combined. Add the cubed butter and pulse several times until coarse crumbs form. Pour mixture into large bowl.
  • Create a well in the center of mixture and add buttermilk and honey. Stir everything together with a spatula until just combined - do not overwork the dough.
  • Place the dough on a lightly floured surface. Roll it into a rough rectangle, about one inch thick. Fold one side into the center and then the other side and turn it horizontal. Gently flatten. Repeat the folding process 6 times.
  • Gently roll out the dough once more into a rough rectangle until it's about ½ inch thick. Cut the glass with a 3-inch biscuit cutter or floured glass. Re-roll any scraps until you get 8 biscuits total.
  • Place parchment paper on baking sheet and arrange biscuits so they're touching. Brush each biscuit with some leftover buttermilk. Bake for 15 minutes or until the tops are golden brown. Remove from oven and brush with some melted butter.

Copycat Chick-fil-A Chicken

  • Pound the chicken breasts to ½" thickness and cut in half. Place in ziploc bag with pickle juice, milk and eggs. Squish bag together to get everything combined. Place chicken in fridge for 30 minutes.
  • Add breadcrumbs to food processor and pulse until very fine. Put the breadcrumbs, flour, sugar, salt, black pepper and chili powder in bowl and whisk together. Dredge the chicken in the flour mixture and let sit for 5 minutes.
  • Fill cast iron skillet with oil about ½" deep. Heat to 350F. Working in batches, fry each cutlet about 2-3 minutes per side or until cooked through. Cut freshly made biscuit and serve immediately.


Serving: 1chicken biscuit | Calories: 552kcal | Carbohydrates: 58g | Protein: 34g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0g | Cholesterol: 185mg | Sodium: 994mg | Potassium: 330mg | Fiber: 2g | Sugar: 11g | Vitamin A: 550IU | Vitamin C: 0.8mg | Calcium: 70mg | Iron: 1.6mg