Cafe Reviews

Chick-fil-A's Spicy Chicken Biscuit: A Morning Chick-Fix With a Kick

"Eat mor chikin! Eat mor chikin!"

What? Huh? What time is it? Oh, it's the Chick-fil-A "Cowz" waking my ass up with another fowl feeding opportunity: breakfast with their new Spicy Chicken Biscuit.

Featuring a spicy breaded chicken breast deep-fried and placed inside a buttermilk biscuit (essentially the Spicy Chicken Sandwich with a biscuit instead of a bun), this hot little hatch-ling runs around two bucks and 450 calories. Get it with tater tots (nothin' wrong with that) and OJ or coffee and you're looking at around four bucks and 720 calories.

Has our most important meal of the day turned (spicy) chicken? Let's find out.

The Pros: Not dry, or too greasy, or too salty, or too buttery, the biscuit is done to perfection (and made from scratch every day according to Chick-fil-A owner Daniel Trotter). Soft, but not enough to crumble to pieces, it has a flavor of sweet cornmeal and could stand on its own without a problem.

The Pro or Con Depending on How You Look at It: If you're looking for spicy that packs a punch on your morning palate, you won't find it in Chick-fil-A's Spicy Chicken Biscuit without adding packet or two of hot sauce. If you're okay with a little heat and a nice aftertaste of pepper, order up.

Would Fry Girl Order it Again: Yes. So-good sweet biscuit + spicy fried chicken = why hasn't anyone done this yet and how have I gone this long without one? Plus, you can get it with tater tots. 'Nuff said.

What about you, Chick-fil-A breakfast biters? Anyone else tried the Spicy Chicken Biscuit? What did you think?

KEEP PHOENIX NEW TIMES FREE... Since we started Phoenix New Times, it has been defined as the free, independent voice of Phoenix, and we'd like to keep it that way. With local media under siege, it's more important than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" program, allowing us to keep offering readers access to our incisive coverage of local news, food and culture with no paywalls.
Laura Hahnefeld
Contact: Laura Hahnefeld

Latest Stories