Fried Chicken Biscuits

Ingredients

• 4  grands flaky refrigerator biscuits 
• 4 servings pepper black freshly ground
• 1 cup buttermilk 
• 0.3 teaspoon ground pepper 
• 4  chicken cutlets boneless skinless ()
• 0.3 cup honey 
• 4 servings hot sauce (for serving)
• 0.5 teaspoon kosher salt plus more
• 2 cups panko bread crumbs (Japanese breadcrumbs)
• 0.5 cup butter unsalted room temperature (1 stick)
• 2.5 cups vegetable oil for frying

Equipment

• bowl
• frying pan
• baking sheet
• paper towels
• ziploc bags

Directions

1. Combine buttermilk,hot sauce, salt, black pepper, andcayenne in a resealable plastic bag;add chicken. Seal bag, turn to coat, andchill at least 3 hours.
2. DO AHEAD: Chicken can be marinated8 hours ahead. Keep chilled.
3. Mix butter,honey, and 1/2 teaspoon salt in a small bowl untilsmooth; set honey butter aside.
4. Pour oil into a large skillet, preferably castiron, to a depth of 1/2" and heat over medium-highheat until oil bubbles immediatelywhen a little panko is added.
5. Meanwhile, place panko in a shallow bowl.
6. Remove chicken from marinade; seasonwith salt and pepper. Dredge chickenin panko, shaking off excess. Working in2 batches and maintaining oil temperature,fry chicken until golden brown, crisp,and cooked through, about 3 minutes perside.
7. Transfer chicken to a paper towel–lined baking sheet to drain.
8. Split biscuits and spread each sidewith 1 tablespoon reserved honey butter.Build sandwiches with biscuits, chicken,and hot sauce.