For the chicken cutlets, combine the buttermilk, hot sauce, salt, black pepper, and cayenne in a resealable plastic bag; add the chicken. Seal the bag, turn the bag several times to coat, and chill the chicken in the refrigerator for at least 3 hours.

For the biscuits, preheat the oven to 375°. Pulse the baking powder, salt, sugar, baking soda, and 5½ cups of flour in a food processor. Add the butter and pulse until the texture is of coarse meal with a few pea-size pieces of butter remaining.
Transfer the mixture to a large bowl. Mix in the buttermilk with a fork, then gently knead the dough just until a shaggy dough comes together.
Pat out the dough on a lightly floured surface until it is about 1¼ inches thick. Cut out the biscuits with a 3” biscuit cutter, re-rolling the scraps once.
Place the biscuits on a parchment-lined baking sheet and brush the tops with egg. Bake the biscuits until they are golden brown, about 30–35 minutes.

To make the honey butter, mix the butter, honey, and ½ a teaspoon of the salt in a small bowl until smooth; set the honey butter aside.

To prepare the chicken, pour the vegetable oil into a large skillet, preferably cast iron, to a depth of ½ an inch and heat the pan over medium-high heat until the oil bubbles immediately when a little panko is added.

Meanwhile, place the panko bread crumbs in a shallow bowl. Remove the chicken from the marinade; season it with salt and pepper. Dredge the chicken in the panko, shaking off any excess. Working in 2 batches and maintaining the oil temperature, fry the chicken until it is golden brown, crisp, and cooked through, about 3 minutes per side. Transfer the chicken to a paper towel–lined baking sheet to drain.

Split the biscuits and spread each side of the biscuits with 1 tablespoon of the. reserved honey butter. Build the sandwiches with biscuits, chicken, and hot sauce, if desired and serve.

Just a couple of things about these recipes. I used chicken tenders that I had bought on sale this past week instead of the chicken breasts and they seem to work out just fine for me. I think you could probably just as easily use boneless thighs as well if you like them better. i did have a little trouble with the panko bread crumbs not sticking very well to all of the chicken pieces. I think I might flour them a little next time after they come out of the marinade to make them stick better, but overall the flavor was really good. To me, the real winner here is the biscuits. They tasted really good and were nice and fluffy. The recipe calls for you to use a 3 inch biscuit cutter, which seemed too big to me so I made them smaller, using a 2 inch cutter and got more biscuits out of the batch so we were able to use them for other meals. Everyone loved the biscuits so I know I’ll be making this one again. I made a little cole slaw to go along with the biscuits. I tried a different recipe this time, which I will post soon, but you can use any cole slaw recipe you like best.

That’s all I have for today. Check back next time for another recipe. until then, enjoy the rest of your day and enjoy your meal!