Breakfast · 40 min · american

Copycat Cajun Chicken Filet Biscuit (Bojangles’ style)

Chicken breasts, halved into cutlets does the heavy lifting here, with low-fat buttermilk rounding it out. An American breakfast that takes 40 minutes, start to finish. The macros do the talking: 32g protein, 42g carbs, and 15g fat in every 430-calorie serving. No specialty equipment and nothing hard to find at a regular grocery store.

Ingredients

• 2 Chicken breasts, halved into cutlets
• 1 cup Low-fat buttermilk
• 1 tbsp Hot sauce
• 3/4 cup All-purpose flour
• 1 tbsp Cajun seasoning
• 2 cups Self-rising flour
• 1 cup Nonfat Greek yogurt
• 3 tbsp Cold butter, grated
• 1 tsp Baking powder

Steps

1. Marinate the cutlets in buttermilk, hot sauce, and a teaspoon of Cajun seasoning for at least 30 minutes — Bojangles chicken is marinated deep, not dusted at the end.
2. Stir the self-rising flour, baking powder, and a pinch of salt; cut in the cold butter, then fold in the Greek yogurt to a shaggy dough. Yogurt keeps the biscuit tender without a stick of shortening.
3. Pat the dough out, fold it over itself three times for layers, and cut four tall biscuits — twist the cutter and you seal the layers shut; push straight down.
4. Bake at 450°F for 12 to 14 minutes until risen and bronzed.
5. Dredge the chicken in the flour mixed with the remaining Cajun seasoning; air-fry at 400°F for 10 to 12 minutes, flipping once, until crackly and cooked through.
6. Split the warm biscuits, tuck a filet into each, and eat immediately, while the steam is still rising off the crumb.

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