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Copycat Chick-Fil-A Chicken, Egg & Cheese Biscuit

There’s something undeniably comforting about the smell of freshly baked biscuits and fried chicken in the morning. My grandmother, bless her heart, used to make a similar breakfast every Sunday after church. The aroma would fill the entire house, drawing everyone to the kitchen like moths to a flame. Although her recipe was a closely guarded family secret, this Chick-Fil-A inspired version brings back those cherished memories with every delicious bite. It’s a taste of home, reimagined.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 5
Yield: 5 biscuit sandwiches
Dietary Type: Not specified

Ingredients

Fried Chicken:

6 cups peanut oil, for frying

Wet mixture for chicken:

1/2 cup pickle juice
1/2 cup whole milk
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
5 chicken thighs, about 2 1/2 pounds
1 egg

Dry Mixture for chicken:

3 cups all-purpose flour
1/4 cup powdered sugar
2 tablespoons baking powder
1 tablespoon kosher salt
1 tablespoon paprika
2 teaspoons chili powder
1 (6 ounce) can refrigerated buttermilk biscuits

Cheesy Folded Eggs:

Cooking spray
8 large eggs
1/4 cup milk
2 teaspoons kosher salt
5 slices cheddar cheese

Equipment Needed

Large Dutch oven or heavy-bottomed pot
Deep-frying thermometer
Baking sheet
Paper towels
Medium bowls
Whisk
Small rimmed baking sheet (9×13)
Cutting board
Thin spatula
Kitchen towels

Instructions

Begin by preheating the oven according to the directions on the package of your refrigerated buttermilk biscuits. This ensures they’ll be ready to assemble your sandwiches once the chicken and eggs are cooked.
Attach a deep-frying thermometer to the side of a large Dutch oven or heavy-bottomed pot. Pour about 2 1/2 inches of peanut oil into the pot. Heat the oil over medium heat until it reaches 325 degrees F. It’s crucial to maintain this temperature for evenly cooked and golden-brown chicken. Line a baking sheet with paper towels to drain the fried chicken.
In a medium bowl, whisk together the wet ingredients for the chicken marinade: pickle juice, whole milk, garlic powder, and onion powder. Place the chicken thighs into the marinade, ensuring they are fully submerged. Allow the chicken to marinate while the oil heats up, infusing it with flavor and tenderizing the meat.
While the oil is heating, prepare the dry mixture for the chicken in another medium bowl. Whisk together the all-purpose flour, powdered sugar, baking powder, kosher salt, paprika, and chili powder. This combination creates a flavorful and crispy coating.
Reserving the marinade, remove the chicken from the bowl and place it on a plate. Whisk the egg into the reserved marinade. This will help the flour mixture adhere to the chicken.
Dip each piece of chicken into the egg mixture, one at a time, shaking off any excess. Then, dredge the chicken in the flour mix, making sure to coat evenly on both sides. Repeat the breading process (egg mixture to flour mixture) one more time. This double-breading ensures a thick, crispy crust. Set the breaded chicken aside.
Once the peanut oil is heated to 325 degrees F, carefully add the breaded chicken to the hot oil. Cook until golden brown on each side, about 2 to 3 minutes per side. The chicken should be opaque in the center when it’s done. Use the thermometer to check an internal temperature of 165 degrees Fahrenheit. As the chicken cooks, prepare the buttermilk biscuits according to the package directions.
Place the cooked chicken on the prepared baking sheet lined with paper towels to drain excess oil. Set the baked biscuits aside.
Preheat the oven to 350 degrees F. Generously spray a small rimmed baking sheet (9×13) with cooking spray. This will prevent the eggs from sticking.
In a medium bowl, reserving the cheddar cheese slices, whisk together the ingredients for the folded eggs: eggs, milk, and kosher salt, until the mixture is pale in color and frothy.
Pour the egg mixture into the prepared baking sheet. Cook until slightly wobbly, but set in the center, about 6 to 8 minutes, rotating the pan halfway through to ensure even cooking.
Cover the baking sheet with a cutting board for 4 minutes, or until the egg is set in the center but still tender. This helps to steam the eggs and create a soft, pliable texture.
With two hands, use kitchen towels to sandwich the baking sheet and the cutting board. Flip the “sandwich” over, placing the board on the kitchen counter. Lift the pan and slice the cooked egg crosswise into 5 even strips.
Gently fold each slice in half lengthwise and transfer, using a thin spatula, back onto the baking sheet. Top each folded egg slice with a slice of cheddar cheese.
Bake for 2 to 3 minutes, or until the cheese is melted and bubbly. Watch closely to prevent the cheese from burning.
Split each biscuit in half and top each with a piece of fried chicken, a cheesy folded egg, and the remaining biscuit top. Serve immediately.

Expert Tips & Tricks

For extra crispy chicken, try chilling the breaded chicken in the refrigerator for about 15 minutes before frying. This helps the coating adhere better.
If you don’t have pickle juice, you can substitute it with a mixture of white vinegar and a pinch of sugar.
To prevent the biscuits from getting soggy, make sure the chicken is well-drained before assembling the sandwiches.
If you’re short on time, you can use store-bought fried chicken tenders instead of making your own.

Serving & Storage Suggestions

Serve these Chicken, Egg & Cheese Biscuits immediately while they are warm and the chicken is crispy. They are best enjoyed fresh. Leftovers can be stored in the refrigerator for up to 2 days. Reheat in the oven or microwave until warmed through. However, be aware that the biscuits may become slightly softer upon reheating. For longer storage, you can freeze the cooked chicken separately from the biscuits and eggs for up to 1 month. Thaw overnight in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	634 kcal	32%
Total Fat	38g	58%
Saturated Fat	12g	60%
Cholesterol	89mg	30%
Sodium	702mg	29%
Total Carbohydrate	57g	19%
Dietary Fiber	1g	4%
Sugars	5g	10%
Protein	28g	56%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

Spicy Chicken: Add a dash of cayenne pepper to the dry flour mixture for a spicy kick.
Honey Butter Biscuits: Brush the warm biscuits with honey butter for added sweetness and richness.
Different Cheese: Experiment with different types of cheese, such as pepper jack or Monterey Jack, for a unique flavor.
Gluten-Free Option: Use gluten-free flour for the dry mixture and gluten-free biscuits.
Vegetarian Version: Substitute the chicken with fried tofu or a vegetarian patty.

FAQs (Frequently Asked Questions)

Q: Can I use chicken breasts instead of chicken thighs?
A: Yes, you can substitute chicken breasts for thighs, but be mindful of the cooking time. Chicken breasts tend to cook faster and can dry out more easily, so adjust the frying time accordingly.

Q: Can I prepare the chicken ahead of time?
A: Absolutely! You can fry the chicken ahead of time and store it in the refrigerator. Reheat it in the oven or air fryer to crisp it up before assembling the sandwiches.

Q: What if I don’t have a deep-frying thermometer?
A: While a thermometer is recommended, you can test the oil by dropping a small piece of bread into it. If it turns golden brown in about 30 seconds, the oil is ready.

Q: Can I use a different type of oil for frying?
A: Yes, you can use other high-heat oils like canola oil or vegetable oil, but peanut oil is preferred for its flavor and high smoke point.

Q: How do I prevent the biscuits from getting too brown?
A: If the biscuits are browning too quickly, tent them loosely with foil during the last few minutes of baking.

Final Thoughts

This Copycat Chick-Fil-A Chicken, Egg & Cheese Biscuit recipe is a delightful way to recreate a favorite breakfast at home. The combination of crispy fried chicken, fluffy cheesy eggs, and warm buttermilk biscuits is simply irresistible. Don’t be afraid to experiment with different variations and substitutions to make it your own. Gather your loved ones, whip up a batch of these delicious sandwiches, and enjoy a memorable breakfast together! And if you try it out, please share your feedback – I’d love to hear how it turned out!

Copycat Chick-Fil-A Chicken Egg & Cheese Biscuit Recipe