Copycat Chick-fil-A Chicken Biscuit Recipe (Sunday Solution)

Do you crave Chick-fil-A on Sundays? You know that feeling: it's Sunday morning, you're thinking about a hot, buttery chicken biscuit, and then you remember—they're closed. Well, not anymore. You can make your own Chick-fil-A-inspired chicken at home, ya know.

True story: I used to work for Chick-fil-A. I was a marketing director. Every location has a marketing director. I helped plan those fun dinners, events, and sampling. And no—I never dressed up in the cow costume. That privilege was reserved for very enthusiastic, tall, thin teenagers. 

The best perk? Having Chick-fil-A every day for lunch. Nuggets, strips, waffle fries, salads (RIP coleslaw), wraps, lemonade... man, it was the best! And for breakfast? The ubiquitous chicken biscuit. I'd clock in, grab a biscuit (with no butter brushed on top, that's what makes it taste so good) and start my day while munching on one.

McDonald's has one—no, two, and neither of those are as good as these. This copycat Chick-fil-A chicken biscuit recipe uses the secrets I learned working there: pickle juice brine and a touch of powdered sugar in the breading. The result? A chicken biscuit that tastes just like the real thing, any day of the week.

Why This Copycat Recipe Works (From a Former Employee!)

As someone who worked for Chick-fil-A as a marketing director, I had the privilege of eating their chicken biscuits almost every day. I paid attention. I watched the kitchen. And I learned what makes their chicken so special.

The two secrets to Chick-fil-A chicken:

1. Pickle juice brine - This is THE secret. The chicken soaks in pickle brine for at least 30 minutes (or up to 8 hours). The pickle juice tenderizes the meat and infuses it with that signature tangy, juicy flavor. It's what makes Chick-fil-A chicken taste different from every other fried chicken.

2. Powdered sugar in the breading - Yes, really! A few tablespoons of powdered sugar in the flour mixture creates a subtle sweetness and helps the breading brown to that perfect golden color. It's not enough to make it taste sweet - just enough to balance the savory spices.

Other key elements:

• Peanut oil for frying - Chick-fil-A uses peanut oil, and it makes a difference in flavor and crispiness
• The right spice blend - Paprika, black pepper, garlic powder, and onion powder create that familiar seasoning
• A warm, buttery biscuit - The biscuit is just as important as the chicken

What Makes Chick-fil-A Chicken Biscuits Special

If you've never had a Chick-fil-A chicken biscuit, let me tell you what you're missing: it's a hand-breaded fried chicken breast on a warm, buttered buttermilk biscuit. That's it. No cheese, no sauce (unless you add pickles, which I recommend). Just perfectly seasoned, crispy fried chicken and a tender, flaky biscuit.

Why people are obsessed:

• The chicken is never dry - the pickle brine keeps it juicy
• The breading is crispy but not thick or heavy
• The biscuit is buttery and tender, not dense
• It's simple but perfectly executed
• It's only available at breakfast (which makes Sunday cravings even worse!)

The Sunday problem: Chick-fil-A is famously closed on Sundays. It's part of their brand. But it's also when the cravings hit hardest. There's something about a lazy Sunday morning that makes you want a chicken biscuit. Now you can have one any day of the week, including Sundays.

How to Make Copycat Chick-fil-A Chicken Biscuits

The process is simple: brine the chicken in pickle juice, bread it with the special flour mixture, fry it until golden and crispy, and sandwich it in a warm biscuit.

Step 1: Brine the chicken Cut boneless, skinless chicken breasts into 4 pieces and submerge them in pickle juice brine. Refrigerate for at least 30 minutes, up to 8 hours. The longer, the better.

Step 2: Make the breading Combine flour, powdered sugar, paprika, black pepper, garlic powder, onion powder, and cornstarch. This is your magic breading mix.

Step 3: Set up your dredging station Whisk together milk and eggs in one bowl. Keep your seasoned flour mixture in another bowl.

Step 4: Bread the chicken Remove chicken from the brine and pat dry. Season with salt and pepper. Dip in the milk mixture, then dredge in the flour mixture. Press the flour firmly onto the chicken, shake off excess, and let rest for 10-15 minutes before frying.

Step 5: Fry to perfection Heat peanut oil to 350°F in a cast iron skillet or Dutch oven. Fry the chicken for about 4 minutes total, turning occasionally, until golden brown and cooked through (internal temp 165°F).

Tips for Perfect Copycat Chicken Biscuits

Don't skip the pickle brine: This is the secret. Without it, it's just regular fried chicken. With it, it's Chick-fil-A chicken.

Let the breaded chicken rest: After breading, let the chicken sit for 10-15 minutes before frying. This helps the coating adhere and prevents it from falling off in the oil.

Use peanut oil: If you're not allergic, use peanut oil. It's what Chick-fil-A uses and it has a higher smoke point and neutral flavor that makes the chicken taste authentic.

Watch your oil temperature: Keep it at 350°F. Too hot and the breading burns before the chicken cooks. Too cool and it gets greasy.

Make the biscuits from scratch: While you can use store-bought biscuits, homemade buttermilk biscuits take it to the next level. You can pick one of my biscuit recipes here.

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Southern Style Chicken Biscuit

Yield: 4 biscuits

Author: Nikki Miller-Ka of Nik Snacks

So sad you can't get Chick-fil-A on Sundays. You can make your own Chick-fil-A inspired chicken at home, ya know. So, my Southern Style Chicken Biscuit is special because it's accented with local pickles. As for the biscuit part, I've more biscuit recipes on this blog than anything else. You can pick one. Or find your own.

Ingredients

• 2 cups pickle juice brine
• 2 boneless skinless chicken breasts, cut into 4 pieces
• 2 teaspoons paprika
• 2 tablespoons black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon cornstarch
• 3 Tablespoons powdered sugar
• 1 1/2 cups all-purpose flour
• 1 cup milk
• 2 eggs, beaten
• 2 quarts peanut oil
• 4 warm biscuits, sliced in half
• sliced pickle chips, for garnish

Instructions

1. Place chicken breasts in a reusable container, bowl with a lid or resealable plastic bag and add pickle brine. Refrigerate for at least 30 minutes, up to 8 hours.
2. Meanwhile, combine paprika, black pepper, garlic powder, onion powder, cornstarch, powdered sugar and flour, in a medium-sized bowl. Set aside.
3. Whisk together milk and eggs in a second medium-sized bowl. Set aside.
4. In a large cast iron skillet, deep fryer, or Dutch oven, preheat oil to 350°F.
5. Remove chicken breasts from brine and pat dry with paper towels. Season on all sides with salt and pepper. Dredge each breast cutlet in the milk mixture and turn to coat. Dredge each cutlet, one at a time, then dredge each piece in the flour mixture. Pile extra flour mixture on top of cutlet, and press down firmly to adhere as much mixture as possible to the meat. Lift cutlet, shake off excess flour, then lower into hot oil. Repeat with remaining cutlets.
6. Cook, turning breasts occasionally until golden brown and crisp on all sides, and chicken is cooked through, about 4 minutes total. Transfer to a paper towel-lined plate.
7. Place fried chicken cutlet on bottom half of sliced biscuit. Top with pickles and place top biscuit half on pickles. Serve immediately.

Calories

4506.22

Fat (grams)

448.42

Sat. Fat (grams)

77.89

Carbs (grams)

99.18

Fiber (grams)

3.81

Net carbs

95.38

Sugar (grams)

29.91

Protein (grams)

33.88

Sodium (milligrams)

3977.92

Cholesterol (grams)

150.70

Please consult a healthcare professional or dietician about nutritional needs for your diet. I am a communications professional, not a physician.

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I really like pickles. I always add extra.