Gluten-Free Chicken Biscuit Sandwich
Elevate your breakfast or brunch game with this irresistible Gluten-Free Chicken Biscuit Sandwich! This recipe combines tender, golden-fried chicken fillets seasoned with paprika and garlic powder with fluffy, homemade gluten-free biscuits that boast a buttery, melt-in-your-mouth texture. Perfectly balanced and full of flavor, every bite delivers a satisfying crunch wrapped in a soft, freshly baked biscuit. Crafted with wholesome gluten-free ingredients, this sandwich caters to those with gluten sensitivities without compromising on taste. Easy to prepare in under an hour, it’s ideal for weekend mornings or casual gatherings. Top with your favorite sauces or fresh fixings to make it uniquely yours — comfort food at its finest! Keywords: gluten-free biscuit recipe, fried chicken sandwich, homemade gluten-free breakfast ideas, crispy chicken biscuit sandwich.
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Recipe Information
Ingredients
- 2 cups gluten-free all-purpose flour
- 1 tablespoon baking powder
- 0.5 teaspoon baking soda
- 0.75 teaspoon salt
- 1 cup unsalted butter, chilled and cubed
- 1 cup buttermilk
- 2 pieces chicken breasts
- 1 cup gluten-free breadcrumbs
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 0.5 teaspoon black pepper
- 1 large egg
- 0.25 cup milk
- 0.5 cup vegetable oil
Instructions
Preheat your oven to 425°F (220°C).
In a large mixing bowl, combine gluten-free all-purpose flour, baking powder, baking soda, and salt.
Add the chilled and cubed butter to the flour mixture. Use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
Pour in the buttermilk and gently stir until the dough begins to come together. Avoid over-mixing.
Turn the dough out onto a lightly floured surface and gently pat it to about 1-inch thickness. Use a round cutter to cut out biscuits.
Place the biscuits on a baking sheet lined with parchment paper. Bake for 12-15 minutes, until the tops are golden.
While the biscuits are baking, slice the chicken breasts horizontally to form four thin fillets. Season with salt and black pepper.
In a bowl, mix gluten-free breadcrumbs with paprika, garlic powder, and black pepper. In another bowl, beat together the egg and milk.
Dip each chicken fillet into the egg mixture, then coat with breadcrumb mixture. Ensure even coating.
Heat vegetable oil in a large skillet over medium heat. Fry the chicken fillets for about 3-4 minutes on each side until golden brown and cooked through.
Split warm biscuits in half and place a piece of fried chicken between each biscuit to create sandwiches.
Serve immediately while warm, optionally with your favorite sauces or toppings like lettuce, tomato, or homemade dressing.
Nutrition Facts
Calories |
5237 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 341.3 g | 438% | |
| Saturated Fat | 147.8 g | 739% | |
| Polyunsaturated Fat | 69.7 g | ||
| Cholesterol | 1054 mg | 352% | |
| Sodium | 6192 mg | 269% | |
| Total Carbohydrate | 413.3 g | 150% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 24.2 g | ||
| Protein | 148.0 g | 296% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 664 mg | 51% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 798 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
