# 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 (1 stick) cold unsalted butter, cubed
07 - 3/4 cup cold buttermilk, plus more for brushing
→ Hot Chicken
08 - 2 boneless, skinless chicken breasts, cut 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 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 of salt
→ Assembly
22 - 8 dill pickle chips
23 - 2 tablespoons unsalted butter, melted for brushing biscuits
# Step-by-Step Guide:
01 - Preheat oven to 425°F. Line a baking tray with parchment paper.
02 - Whisk flour, baking powder, baking soda, salt, and sugar in a large bowl. Cut in cold butter using pastry cutter or fork until the mixture resembles coarse crumbs.
03 - Add cold buttermilk and mix until just combined. Turn dough onto a floured surface, gently pat to a 1-inch thickness, fold once, pat again, and cut out 8 rounds approximately 2.5–3 inches in diameter.
04 - Place biscuit rounds on the tray, brush tops with buttermilk and bake for 13–15 minutes or until golden brown. Brush hot biscuits with melted butter.
05 - Combine 1 cup buttermilk and 1 teaspoon hot sauce in a bowl. Add chicken pieces and marinate for at least 20 minutes, or up to overnight in the refrigerator.
06 - Mix 1 1/4 cups flour, salt, black pepper, smoked paprika, and cayenne in a shallow dish.
07 - Heat 1 inch of vegetable oil in a skillet to 350°F. Remove marinated chicken from buttermilk, dredge in seasoned flour, shake off excess, and fry in batches for 3–4 minutes per side until golden brown and cooked through. Drain on paper towels.
08 - In a small saucepan, gently warm honey, hot sauce, cayenne pepper, smoked paprika, and a pinch of salt over low heat until just combined.
09 - Split each biscuit horizontally. Place a hot chicken piece on the bottom half, top with a dill pickle chip, drizzle generously with hot honey, and cap with the biscuit top. Serve immediately.
