Paleo Homemade Chick-fil-A Style Chicken Biscuit

Craving a wholesome twist on your favorite Chick-fil-A breakfast? This Paleo Homemade Chick-fil-A Style Chicken Biscuit is a delicious, gluten-free and dairy-free rendition of the beloved classic! Marinated in tangy pickle juice and creamy coconut milk, the chicken is breaded in a savory mix of almond flour and spices before being pan-fried to golden perfection. Paired with tender, grain-free cassava flour biscuits made with melted ghee and a hint of apple cider vinegar for fluffiness, this recipe perfectly balances indulgence and clean eating. Ready in just an hour, it's the ultimate paleo-friendly comfort food for breakfast or brunch that doesn’t skimp on flavor. Serve these irresistible chicken biscuits fresh out of the oven for a satisfying start to your day!

Nutriscore Rating: 54/100

Prep Time:30 mins

Cook Time:30 mins

Total Time:60 mins

Servings: 4

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

Directions

Step 1

Slice the chicken breasts horizontally to create four thinner cutlets.

Step 2

In a bowl, mix pickle juice and coconut milk. Add chicken, cover, and refrigerate for at least 30 minutes or overnight for best results.

Step 3

Preheat your oven to 375°F (190°C).

Step 4

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.

Step 5

Beat the egg in a separate shallow bowl.

Step 6

Drain the chicken from the marinade. Dip each chicken piece first into the egg, then into the flour mixture, ensuring it's well-coated.

Step 7

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.

Step 8

While the chicken is cooking, prepare the biscuits: In a bowl, mix cassava flour, coconut flour, remaining sea salt, and baking powder.

Step 9

Add the melted ghee, apple cider vinegar, and a little coconut milk to the dry ingredients. Stir to form a dough.

Step 10

Divide the dough into four equal portions, shape into rounds, and place on a parchment-lined baking sheet.

Step 11

Bake in the oven for 12-15 minutes or until golden brown and firm.

Step 12

To assemble, slice each biscuit in half. Place a chicken cutlet between the two halves and serve warm.

Nutrition Facts

Serving size	(1261.0g)

Amount per serving	% Daily Value*
Calories	3494.7

Total Fat 219.0g	0%
Saturated Fat 125.7g	0%
Polyunsaturated Fat 2.0g
Cholesterol 655.2mg	0%
Sodium 6096.1mg	0%
Total Carbohydrate 256.1g	0%
Dietary Fiber 27.2g	0%
Total Sugars 16.2g
Protein 144.4g	0%

Vitamin D 99.0IU	0%
Calcium 453.9mg	0%
Iron 18.3mg	0%
Potassium 1950.0mg	0%

*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.

Source of Calories

Fat: 55.2%

Protein: 16.2%

Carbs: 28.7%