Low Carb Chicken and Biscuits
Are you looking for a hearty, satisfying breakfast recipe? Look no further than these Low Carb Chicken and Biscuits!
It is no secret my favorite cuisine is classic Southern fare. Forever and ever, shrimp and grits will hold the key to my heart. However, that is a cuisine that just doesn’t jive with a low-carb lifestyle, at least not until now! These Low Carb Chicken and Biscuits are everything you want in a classic southern breakfast sandwich, a soft fluffy biscuit stuffed with crispy breaded chicken. This is one you absolutely cannot miss!
Why you’ll love these low-carb chicken strips:
- Versatile: You can use chicken breasts, tenderloins, or thighs. You can also use a different blend of spices for the chicken breading to provide a different flavor.
- Reheats well: This recipe is a bit of work, so go ahead and double it for easy meal prep!
- Low-Carb & Gluten-Free: this is grain for those watching your grains and carbs!
Ingredients Needed for Chicken and Biscuits
As always, this is a quick overview of the ingredients you will need. To get the complete recipe just keep scrolling to the printable recipe at the bottom of the page.
- Almond flour : I only recommend almond flour in this recipe.
- Softened Cream Cheese and Shredded Cheddar Cheese: You can use low- or full-fat cream cheese. I’ve not used any other types of cheese, but I imagine you could choose pepper jack, Colby, or other shredded cheese if you wanted.
- Eggs: Size large.
- Baking Powder and Salt: Leavening agents that provide lift and rise.
- Heavy Cream: The high fat content in this makes it the perfect choice for keto biscuits. If you’re not keto and simply looking to lower the carbs, feel free to use plain, unsweetened almond milk instead.
- Butter: I have not tested an substitutes in this recipe.
- Chicken: I used chicken breasts, but you could also use tenderloins to skip the slicing step. If you prefer dark meat, you could also use thighs.
- Mayonnaise: Used as a binding agent to help the breading stick and ensures the chicken stays nice and juicy.
- Parmesan: You want the grated or powdered variety, not shredded. This will help create a crispy crunch!
- Spices: Garlic powder, onion powder, paprika, Italian seasoning, and garlic salt. These are general all-purpose seasonings, and you could swap them out for a tasty blend you prefer more.
How to Make Low Carb Biscuits
These biscuits with crispy chicken do require a few steps, but they are worth the effort! I have documented everything so you can easily make these at home!
Make the Biscuit Dough
Start by mixing softened cream cheese, shredded cheddar, and eggs. Stir this together until the cream cheese is smooth. Then add almond flour, baking powder, salt, heavy cream, and melted butter. Chill the dough for 10-15 minutes.
Bake
When ready to cook, sprinkle almond flour on a cutting board and turn the dough out onto the floured surface. Pat the biscuits to be about 1/2″ thick and use a biscuit cutter to cut them (don’t have one? Use the lid of a mason jar instead). Place the biscuits onto a greased or silicone-lined baking sheet and bake until golden.
Bread the Chicken
First, start by slicing your chicken into a few thin strips that will fit the biscuits. Making sure they are all the same general size and thickness will help ensure even cooking. Set up your assembly line. You’ll need the egg mixture, flour-parmesan mixture, and baking sheet. Dip a chicken strip into the egg and mayonnaise mixture, making sure every little bit is covered. Then move the chicken to the flour mixture. Toss to coat, gently pressing it into the cheese and seasonings to ensure the coating sticks. Finally, the breaded chicken goes onto the lined baking pan.
Bake
Once the chicken is breaded, melt butter and gently brush it over the chicken. If you’re baking these, move the full baking sheet into the oven and cook for 15 minutes. Carefully turn the tenders over and continue cooking another 5-10 minutes, or until the chicken is cooked through.
Meal Prep Instructions
This recipe is great for meal prep. There are several different ways you can prep this recipe for an easy grab-and-go breakfast!
- If you plan to eat them all within 4-5 days, simply cook and assemble the sandwiches as directed. Store in an airtight container in the fridge and heat in the microwave in 30-second increments until warm. If you plan to eat them on the go, I wrap the sandwiches in a paper towel and then plastic wrap. Then, you can just toss them into your bag and reheat them at work.
- If you plan on storing these for more than 5 days, assemble the biscuits according to the recipe directions. Allow the sandwiches to cool completely, wrap tightly in foil, and place in a freezer bag. Remove the sandwich when ready to eat and heat in the microwave in 30-second increments until warm.
Storage and Reheating
- Store these in the fridge if you plan to eat them within four days. You can also freeze them for up to six months (assembled or separately).
- If freezing these assembled, I find it best to wrap the sandwiches tightly in foil; this better protects your food from freezer burn. Then, store all the sandwiches in a freezer bag.
Tips and Tricks
- If not keto, you can use regular milk.
- Do not skip chilling the dough; this is important.
- The dough will be thick; be careful not to over-mix.
- The biscuits and chicken cook at two different temperatures, so if you have two ovens you can do them at the same time. If not, keep that in mind when preparing.
- You can also add a cooked egg to make a heartier breakfast sandwich if you wish.
Recipe FAQ
No, you need almond flour for this recipe.
No, I can only recommend almond flour for this recipe.
If keto, you can use unsweetened almond milk; if not, you can use regular milk.
Yes, this recipe will not work without cheese.
Other Keto Comfort Foods
- The Best Keto Shrimp and Grits
- Sausage and Biscuits
- Zucchini Lasagna
- Keto Bacon Cheeseburger
- Sugar-Free Chocolate Chip Cheesecake Bars
Get the Recipe: Low Carb Chicken and Biscuits
Ingredients
For the Low Carb Biscuits
- 3 ounces softened cream cheese
- 1 cup shredded cheddar cheese
- 2 large eggs
- 2 cups super fine blanched almond flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup heavy cream
- 1 tablespoon melted butter
For the Breaded Chicken
- 1 pound boneless skinless chicken breast, cut into pieces suitable for the biscuit
- 1 tablespoon mayonnaise
- 1 large egg
- 1/2 cup almond flour
- 1/2 cup grated parmesan cheese
- 2 teaspoons cajun seasoning, or your favorite all purpose seasoning blend
- 2 tablespoons butter, melted
Instructions
For the Biscuits
- Preheat the oven to 350 degrees.
- In a mixing bowl combine the softened cream cheese, cheddar cheese and eggs. Stir until cream cheese is smooth with no clumps.
- Add almond flour, baking powder, salt, heavy cream and melted butter.
- Stir until combined. Do not overmix or biscuits will be tough.
- Chill the dough 10-15 minutes.
- Lightly sprinkle almond flour onto a cutting board and turn the dough onto the floured surface. Pat the biscuits to about 1/2 inch thick and use a biscuit cutter or the top of a mason jar to cut out your biscuits.
- Place the biscuits onto a greased or silicone lined baking sheet.
- Bake 15-18 minutes until golden.
For the Chicken
- Preheat the oven to 425 degrees F
- Spray a large cookie sheet with cooking spray, or line with aluminum foil.
- In one shallow bowl combine the egg and mayonnaise, beat with a fork until it is completely combined. Set aside.
- In another shallow bowl combine the breading ingredients. Dip each sliced chicken tender into the egg mixture, then dredge in the breading. Make sure the tenders are completely coated.
- Once each tender is coated well, lay on the cooking sheet and brush with the melted butter.
- Bake 15 minutes, turn the tenders carefully using tongs and bake an additional 5-10 minutes until the chicken is cooked through.
