This copycat Chick-fil-a Vegan Chicken Biscuit tastes even better than you could imagine. Better than store bought!
If fast food was a staple before going vegan and you were ever stopping for breakfast, then you likely have had breakfast at Chick-fil-a. We are here to tell you that not only have we made a better copycat Chick-fil-A Vegan Chicken Biscuit…but it’s cruelty free. Completely Vegan. No animals, whatsoever.
This is one of those things that you bite into and you’re like omg, if I didn’t make this, I’d be for sure questioning if it’s vegan.
Perfectly flakey vegan buttermilk biscuits and layered with the most incredible vegan copycat Chick-fil-A Vegan Chicken. However, we didn’t stop there, we made sure you knew how to make it the chicken, cheese and egg biscuit version as well. All vegan, always.
It’s truly good enough to question why Chick-fil-A themselves hasn’t already come out with a vegan chicken to rival all their closest competitors. It would be truly gamechanging.
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Frequently Asked Questions?
What is the best type of tofu to use?
We prefer extra firm for this recipe and would highly recommend using that.
This recipe will also work if it’s just firm tofu. We do not advise using silken or soft tofu for this recipe.
What can I sub the tofu for?
At this time there are no tofu substitutions for this recipe. We hope that we have another soy free version in the future, but we do not at this moment.
Do I have to make the vegan buttermilk biscuits or can I use store bought?
Listen, we all like shortcuts, but this isn’t one you should want to take. Our homemade vegan buttermilk biscuits are out of this world.
However, if you are adamant about wanting to take the shortcut, then you can totally pick a vegan store bought biscuit to make.
How do I press out tofu?
The easiest way to press out tofu is to use a tofu press. We use this tofu press because it’s easy to use and works great.
However, if you don’t have a tofu press then you could wrap the block of tofu in a kitchen towel, place it on a plate, and then put something heavy on top like a cast iron skillet.
Can I prep this copycat Chick-fil-A Vegan Chicken ahead of time?
Yes! Once cooked and cooled, you can store it in an air safe container in the fridge for up to 7 days.
Alternatively, you could make it, let it cool completely, and then store in a freezer safe container for up to 3 months.
We find it best when prepping it ahead and not eating right away that you reheat in an air fryer; however, if you do not have an air fryer, then you can heat up in the oven or just a microwave (although doing it this way will not be as crunchy, it’s still good).
Can I make this recipe Top 8 Allergen Free?
Because the base of this dish is tofu, it contains soy.
At this time, we do not have a recommendation to make this soy free.
For the vegan flour, you can replace with cornmeal. You should be able to replace with a gluten free measure for measure flour, but we have no tried that at this time, only the cornmeal we’ve tested.
Besides that as long as you use a safe for you dairy free milk, we prefer oat milk, then you are good to go with top allergens.
Do I need to include pickle juice?
Believe it or not, this is Chick-fil-A’s signature way of getting flavor and juiciness into their chicken. We do the same because we arr wanting to copy that signature flavor.
We highly recommend including this step and not omitting it. Your taste buds will love you for it.
Is this more like the breakfast or lunch/dinner version of Chick-fil-A chicken?
This copycat Chick-fil-a Vegan chicken is both. In fact, Chick-fil-a admits that their breakfast chicken and regular chicken are the same.
The only difference is that the breakfast version is cut down into smaller pieces so if fits onto a biscuit.
Therefore you can use it for either. In fact, check out our Vegan copycat Chick-fil-a biscuit sandwich recipe so you can see how to make the biscuit sandwich with or without vegan egg and vegan cheese.
Can I air fry these instead of baking?
Yes! Set your air fryer to 375 degrees F. Let cook for 15-20 minutes or until golden brown. Do not overcrowd your air fryer with the pieces.
Can I make use this recipe to make into vegan copycat Chick-fil-A nuggets?
Absolutely! The only change is that when you are cutting the tofu into pieces, instead of 4 large pieces or 8 smaller pieces of “chicken” you want to make them even smaller.
Not really as small as cubes if you were making something like our Crispy Tofu in Garlic sauce, but slicing the tofu in half lengthwise, then in three strips, then either three or four slices in the opposite direction, yielding 18 to 24 nuggets would be a great size.
Pin this copycat Chick-fil-a Vegan Chicken for later:
Copycat Chick-fil-a Vegan Chicken Biscuit
- Deep Fryer or Large heavy bottomed pot
For the copycat vegan “chicken”
- 1 block extra firm tofu
- 1/2 cup dill pickle juice
- 1 tbsp vegan cane sugar
- 1/4 cup water
For the Seasoning/Dry Rub
Dredge (2nd wet batter)
- 1/2 cup dairy free milk (we like oat)
- 1 1/2 tsp apple cider vinegar
- 2 tbsp vegan butter, melted
- oil for frying (peanut is best or vegetable if allergens)
For the Vegan Buttermilk Biscuits
For the Copycat Vegan Chicken
- Place tofu, in package, in the freezer and freeze overnight. *This step is crucial for texture, don’t skip.
- Defrost by sitting out until thawed or microwaving on defrost for 10-15 minutes.
- Press tofu out for 30 mins by using a tofu press.*See post for details if you don’t have a press.
- While this is pressing out, make the biscuits recipe below.
- Carefully pat dry any excess moisture with a towel.
- Cut the tofu in half lengthwise, then diagonal to get 4 pieces, then each of those in half to end up with 8 pieces.
- Whisk the brine ingredients together in a shallow bowl (cake pans or pie plates work great) and add tofu pieces and push down gently with hands. Remove and lightly pat dry the excess moistness just on the outside (do not press down). Do not let tofu pieces sit in the brine for more than 1 minute. Set aside.
- In 3 separate shallow bowls or dishes, mix together the ingredients for the seasoning, breading and dredge. Set up an assembly line.
- Bring a deep fryer to 375˚F (can use a heavy bottom skillet or pot if needed)
- Evenly rub the seasoning mixture over both sides of all your tofu pieces.
- Dip each piece into the breading and carefully push to coat evenly.
- Move into the dredge and coat and then bring it back to the breading and coat.
- Add tofu to deep frying basket, lower, and let cook for 1 1/2 to 2 mins or until golden brown.
- Place on paper towels or drying rack to let cool down.
For the Vegan Buttermilk Biscuits
- Place the vegan butter inside of a bowl and put into the freezer. Make vegan buttermilk by placing the apple cider vinegar into a 1 cup measuring cup and filling the rest of the measuring cup with the unsweetened dairy free milk. Set aside for 10 minutes.
- Preheat oven to 450 degrees.
- In a large bowl, whisk together the 5 dry ingredients.
- Take the butter out of the freezer and add it into the bowl. Using a pastry cutter, fork or hands, combine until a sand like texture.
- Add buttermilk mixture and stir together just until combined. Don’t over mix. Dough will be sticky.
- Sprinkle flour onto a surface and roll the dough out. Sprinkle a touch more flour onto the top and roll the dough out until it’s no longer sticky. DO NOT overwork the dough.
- Push dough out into a disc shape that is 1 inch high. Use a biscuit cutter, to cut out biscuits. Then, place on a parchment lined baking sheet.
- Gently form the dough back out into a disc and and cut out the remaining biscuits. You will get 6-7 biscuits and may have a small leftover one.
- Bake for 10-15 minutes or until lightly golden brown. Brush the tops with vegan butter.
- Serve immediately or let cool and store in an airtight container.
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