Low Sodium Chick-fil-A Style Chicken Biscuit
Recreate a fast-food classic with a heart-healthy twist in this Low Sodium Chick-fil-A Style Chicken Biscuit recipe! Perfectly tender chicken is marinated in a tangy blend of low sodium dill pickle juice and buttermilk, then pan-seared to golden perfection. Paired with buttery, homemade Greek yogurt biscuits that are crisp on the outside and fluffy on the inside, this recipe keeps the comforting flavors you crave while slashing the sodium content. With simple ingredients like unsalted butter, low sodium chicken broth, and a sprinkle of herbs and spices, you can enjoy a guilt-free, restaurant-style breakfast sandwich any day of the week. Quick to prepare and loaded with flavor, these chicken biscuits are ideal for brunch or a make-ahead meal.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pieces Boneless chicken breast
- 2 cups Low sodium chicken broth
- 4 tablespoons Unsalted butter
- 1 cup Buttermilk
- 2 cups All-purpose flour
- 1 tablespoon Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Dried dill
- 0.5 cup Low sodium dill pickle juice
- 1 tablespoon Honey
- 1 teaspoon Ground black pepper
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Paprika
- 1 bottle Olive oil spray
- 0.5 cup Nonfat Greek yogurt
Instructions
Start by preparing the chicken: cut each chicken breast horizontally to make four equal pieces.
In a bowl, mix buttermilk and low sodium dill pickle juice. Submerge chicken pieces and marinate in the refrigerator for at least 1 hour, preferably overnight.
Prepare the biscuit dough: in a large bowl, mix flour, baking powder, baking soda, ground black pepper, and garlic powder.
Cut in 3 tablespoons of unsalted butter using a pastry cutter or by hand until the mixture resembles coarse crumbs.
Mix in Greek yogurt until just combined, then gently knead the dough into a ball. Roll out to 1-inch thickness and cut into 4 biscuit shapes.
Preheat oven to 400°F (200°C) and bake biscuits on a parchment-lined tray for 12-15 minutes until golden brown.
Meanwhile, remove marinated chicken from the fridge. Pat dry with paper towels and season with paprika and dried dill.
In a deep skillet, heat remaining 1 tablespoon of unsalted butter mixed with honey until melted.
Add chicken pieces and cook over medium heat for around 3-4 minutes on each side until golden brown and cooked through.
To assemble, split the baked biscuits and place a piece of chicken in each. Lightly spray with olive oil and serve immediately.
Nutrition Facts
Calories |
4026 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 307.7 g | 394% | |
| Saturated Fat | 36.1 g | 181% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 457 mg | 152% | |
| Sodium | 4741 mg | 206% | |
| Total Carbohydrate | 228.3 g | 83% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 35.2 g | ||
| Protein | 150.1 g | 300% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 570 mg | 44% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 2263 mg | 48% | |
*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.
