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Copycat Chick-fil-a Vegan Chicken Biscuit

This copycat Chick-fil-a Vegan Chicken Biscuit tastes even better than you could imagine. Better than store bought!
Course Breakfast, Main Course
Cuisine American
Keyword vegan breakfast, vegan dinner, vegan lunch, vegan main course
Prep Time 10 hours
Cook Time 6 minutes
Total Time 10 hours 6 minutes
Servings 4 large pieces (or 8 smaller pieces)
Calories 317kcal
Author LarishaBernard


  • Deep Fryer or Large heavy bottomed pot


For the copycat vegan "chicken"

  • 1 block extra firm tofu


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

To make vegan egg and cheese, Optional


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.



This is the tofu press that we use. 
You will have 8 pieces of chicken, but only 6-7 biscuits.  Use the leftover piece in quesadillas or tacos, or on a salad. 


Serving: 1piece | Calories: 317kcal | Carbohydrates: 50g | Protein: 12g | Fat: 8g | Saturated Fat: 2g | Sodium: 2438mg | Potassium: 272mg | Fiber: 2g | Sugar: 13g | Vitamin A: 1285IU | Vitamin C: 2mg | Calcium: 79mg | Iron: 3mg