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Homemade Chick-fil-A Chicken Biscuit Copycat

A close-up of a homemade Chick-fil-a chicken biscuit featuring crispy fried chicken between two fluffy biscuits with a white spread.
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Make the famous crispy chicken biscuit at home using a pickle juice brine for authentic flavor and texture. This recipe delivers that fast-food luxury breakfast sandwich without leaving your kitchen.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts, halved horizontally
  • 2 cups pickle juice
  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 tablespoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper
  • 2 large eggs
  • 1/2 cup milk
  • Vegetable oil, for frying
  • 8 buttermilk biscuits
  • Butter, for serving

Instructions

  1. Place the chicken pieces in a bowl and cover them completely with pickle juice. Cover the bowl and refrigerate for at least 4 hours, or preferably overnight. This is key for the best flavor.
  2. In a shallow dish, whisk together the flour, cornstarch, salt, pepper, paprika, garlic powder, and cayenne pepper. This is your dry dredge.
  3. In a separate shallow dish, whisk together the eggs and milk. This is your wet mixture.
  4. Remove the chicken from the pickle juice and let excess drip off. Do not rinse.
  5. Dredge each piece of chicken first in the dry mixture, shaking off excess. Then dip it into the wet mixture, allowing excess to drip off. Finally, coat it thoroughly again in the dry mixture, pressing firmly to create a thick coating.
  6. Heat about 2 inches of vegetable oil in a deep skillet or Dutch oven to 325 degrees Fahrenheit. Use a thermometer to monitor the temperature.
  7. Carefully place the coated chicken pieces into the hot oil, ensuring you do not overcrowd the pan. Fry for 5 to 7 minutes per side, until the internal temperature reaches 165 degrees Fahrenheit and the crust is deep golden brown and crispy.
  8. Remove the fried chicken and place it on a wire rack set over a baking sheet to drain excess oil. Season immediately with a pinch of salt if desired.
  9. Split the buttermilk biscuits and lightly toast them in a dry skillet or under the broiler until warm.
  10. Butter the warm biscuits. Place one piece of crispy chicken between each biscuit half to assemble your homemade chick-fil-a chicken biscuit. Serve immediately.

Notes

  • For the crispiest coating, let the dredged chicken rest on a cooling rack for 15 minutes before frying. This allows the coating to adhere better.
  • If you do not have pickle juice, you can substitute buttermilk for brining, but the signature tangy flavor will be less pronounced.
  • You can bake the chicken at 400 degrees Fahrenheit for 20-25 minutes if you prefer not to fry, but the texture will change.

Nutrition

Find it online: https://carlacooking.com/chick-fil-a-chicken-biscuit-copycat-recipe/