Keto Homemade Chick-fil-A Style Chicken Biscuit
Indulge in the ultimate low-carb comfort food with this Keto Homemade Chick-fil-A Style Chicken Biscuit recipe—a perfect blend of juicy, pickle-brined chicken and golden, buttery almond flour biscuits. Inspired by the iconic fast-food favorite, this keto-friendly version offers all the flavors you love without the carbs. The chicken is marinated in tangy pickle juice, coated in a flavorful pork rind and coconut flour crust, and fried to crispy perfection. Nestled inside flaky, parmesan-infused keto biscuits, this dish makes a satisfying breakfast, brunch, or anytime meal. Quick to make, with just 30 minutes of prep and 30 minutes to cook, it's a delicious and guilt-free way to enjoy a classic Chick-fil-A-inspired treat.
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Recipe Information
Ingredients
- 2 pieces chicken breast, boneless and skinless
- 1 cup pickle juice
- 0.5 cup heavy cream
- 1 large egg
- 1 cup almond flour
- 0.5 cup parmesan cheese, grated
- 1 teaspoon baking powder
- 1 teaspoon salt
- 0.5 teaspoon pepper
- 0.5 teaspoon paprika
- 0.5 teaspoon garlic powder
- 0.25 cup coconut flour
- 0.25 cup unsalted butter, melted
- 0.5 cup ground pork rinds
- 0.5 cup avocado oil or coconut oil
Instructions
Slice each chicken breast in half horizontally to create four thin cutlets. Place the chicken cutlets in a bowl and cover with pickle juice. Let them marinate while you prepare the biscuit dough, or preferably for at least 1 hour in the refrigerator.
Preheat oven to 375°F (190°C).
In a medium mixing bowl, combine almond flour, parmesan cheese, baking powder, and a pinch of salt. Mix well.
In a separate bowl, combine melted butter and egg, whisking until smooth. Pour the wet ingredients into the dry ingredients, stirring until a dough forms. Let the dough rest for about 5 minutes to thicken.
Divide the dough into four portions and shape each into a round biscuit. Place the biscuits on a baking sheet lined with parchment paper.
Bake the biscuits in the preheated oven for 15-18 minutes, until golden brown and firm to touch.
While the biscuits are baking, prepare the chicken coating. In a shallow dish, mix coconut flour, ground pork rinds, salt, pepper, paprika, and garlic powder.
Remove chicken pieces from pickle juice. In a small bowl, beat the heavy cream to create a buttermilk texture and coat each chicken cutlet.
Dredge the chicken cutlets in the pork rind mixture, pressing to adhere the coating.
Heat avocado or coconut oil in a large skillet over medium heat until hot. Fry the chicken cutlets for 3-4 minutes on each side until golden brown and cooked through. Transfer to a paper towel-lined plate to drain off excess oil.
Assemble the keto chicken biscuits by slicing each biscuit in half. Place a chicken cutlet inside each biscuit and serve warm.
Nutrition Facts
Calories |
4104 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 334.1 g | 428% | |
| Saturated Fat | 106.0 g | 530% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 975 mg | 325% | |
| Sodium | 9086 mg | 395% | |
| Total Carbohydrate | 49.9 g | 18% | |
| Dietary Fiber | 23.2 g | 83% | |
| Total Sugars | 8.9 g | ||
| Protein | 226.2 g | 452% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 866 mg | 67% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 1665 mg | 35% | |
*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.
