Paleo Homemade Chick-fil-A Style Chicken Biscuit
Elevate your breakfast game with a Paleo twist on a classic favorite—Homemade Chick-fil-A Style Chicken Biscuit. This grain-free and dairy-free recipe swaps traditional ingredients for wholesome alternatives like almond flour, cassava flour, and coconut milk, all while preserving the beloved flavors of the iconic fast-food dish. Tender, marinated chicken cutlets are coated in a savory breading and pan-fried to golden perfection, then nestled between flaky, buttery Paleo biscuits. With hints of garlic, paprika, and the tanginess of pickle juice, every bite is bursting with flavor. Perfect for a satisfying meal or weekend brunch, this recipe lets you indulge while sticking to your Paleo lifestyle.
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Recipe Information
Ingredients
- 2 whole chicken breast, boneless and skinless
- 1 cup pickle juice
- 0.5 cup coconut milk (full-fat)
- 1 large egg
- 1 cup almond flour
- 0.5 cup arrowroot starch
- 2 tablespoons coconut flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon black pepper
- 1 teaspoon sea salt
- 0.25 cup coconut oil, for frying
- 1 cup cassava flour
- 1 teaspoon baking powder (grain-free)
- 0.25 cup ghee, melted
- 1 teaspoon apple cider vinegar
Instructions
Slice the chicken breasts horizontally to create four thinner cutlets.
In a bowl, mix pickle juice and coconut milk. Add chicken, cover, and refrigerate for at least 30 minutes or overnight for best results.
Preheat your oven to 375°F (190°C).
Prepare the breading by mixing almond flour, arrowroot starch, paprika, garlic powder, onion powder, half of the sea salt, and black pepper in a shallow bowl.
Beat the egg in a separate shallow bowl.
Drain the chicken from the marinade. Dip each chicken piece first into the egg, then into the flour mixture, ensuring it's well-coated.
In a large skillet, heat coconut oil over medium heat. Fry the chicken cutlets for 4-5 minutes on each side, or until golden brown and cooked through. Drain on a paper towel-lined plate.
While the chicken is cooking, prepare the biscuits: In a bowl, mix cassava flour, coconut flour, remaining sea salt, and baking powder.
Add the melted ghee, apple cider vinegar, and a little coconut milk to the dry ingredients. Stir to form a dough.
Divide the dough into four equal portions, shape into rounds, and place on a parchment-lined baking sheet.
Bake in the oven for 12-15 minutes or until golden brown and firm.
To assemble, slice each biscuit in half. Place a chicken cutlet between the two halves and serve warm.
Nutrition Facts
Calories |
3495 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 219.0 g | 281% | |
| Saturated Fat | 125.7 g | 628% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 655 mg | 218% | |
| Sodium | 6096 mg | 265% | |
| Total Carbohydrate | 256.1 g | 93% | |
| Dietary Fiber | 27.2 g | 97% | |
| Total Sugars | 16.2 g | ||
| Protein | 144.4 g | 289% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 454 mg | 35% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 1950 mg | 41% | |
*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.
