# What you'll need:
→ Biscuits
01 - 2 cups all-purpose flour
02 - 1 tablespoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1 teaspoon salt
05 - 1 tablespoon granulated sugar
06 - 1/2 cup unsalted butter, chilled and cut into cubes
07 - 3/4 cup cold buttermilk, plus additional for brushing
→ Hot Chicken
08 - 2 boneless, skinless chicken breasts, sliced into 8 slider-sized pieces
09 - 1 cup buttermilk
10 - 1 teaspoon hot sauce
11 - 1 1/4 cups all-purpose flour
12 - 1 teaspoon salt
13 - 1 teaspoon ground black pepper
14 - 1 teaspoon smoked paprika
15 - 1/2 teaspoon cayenne pepper
16 - Vegetable oil, for frying
→ Hot Honey
17 - 1/3 cup honey
18 - 1 1/2 tablespoons hot sauce
19 - 1/2 teaspoon cayenne pepper
20 - 1/4 teaspoon smoked paprika
21 - Pinch salt
→ Assembly
22 - 8 dill pickle chips
23 - 2 tablespoons unsalted butter, melted
# Method:
01 - Preheat oven to 425°F. Line a baking tray with parchment paper. In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar. Cut in cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs. Stir in cold buttermilk gently until just combined.
02 - Transfer dough to a lightly floured surface. Pat into a 1-inch thick slab. Fold once, pat again, and cut out 8 rounds about 2.5 to 3 inches in diameter. Arrange biscuits on the prepared tray, brush tops with buttermilk, and bake for 13 to 15 minutes until golden brown. Brush tops with melted butter while still hot.
03 - In a bowl, combine the buttermilk and hot sauce. Add chicken pieces and marinate for at least 20 minutes, or refrigerate overnight for enhanced flavor.
04 - Heat approximately 1 inch of vegetable oil in a skillet to 350°F. In a shallow dish, mix flour, salt, black pepper, smoked paprika, and cayenne pepper. Remove chicken pieces from marinade, dredge in seasoned flour, and shake off excess. Fry chicken pieces in batches for 3 to 4 minutes per side until golden and fully cooked. Drain on paper towels.
05 - In a small saucepan, combine honey, hot sauce, cayenne, smoked paprika, and a pinch of salt. Warm gently over low heat, stirring, until incorporated.
06 - Split each biscuit. Place one hot chicken piece on the bottom half, top with a pickle chip, and drizzle generously with hot honey. Cap with the remaining biscuit half and serve promptly.
