Paleo Fried Chicken Biscuits



  • 4 eggs
  • 1/4 cup coconut flour
  • 1/4 cup almond flour
  • 1/4 cup coconut oil, olive oil, or butter
  • 2 tablespoons tapioca starch
  • 1 teaspoon baking powder
  • Pinch of salt


  • 2 chicken breasts, cut into four pieces
  • 1/2 cup pickle juice
  • 1 egg
  • 1/4 cup coconut flour
  • 2 tablespoon tapioca starch
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 1/4 teaspoon salt
  • Honey, for drizzling



  • Cut chicken into 4 pieces, place in a container and cover with pickle juice. Chill for at least one hour.
  • Make the Biscuits: Preheat oven to 375° and combine all ingredients in a large bowl and mix until smooth. Pour the batter into english muffin molds on a parchment lined baking sheet. Bake for 20-25 minutes until golden brown and a toothpick comes out clean.
  • Fry the Chicken: Drain the pickle juice from the chicken. In one bowl whisk the egg. In another bowl combine the flour and spices. In a large skillet or wok heat about a half cup of coconut oil over medium high heat. Dip the chicken in the egg and allow the excess to fall off before dredging in the flour mixture. Drop into hot oil and fry about 5 minutes per side until golden and cooked through.
  • Assemble: Place a piece of chicken on the biscuit and drizzle with honey.


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