Bake the Biscuits

1. Preheat oven to 450F/230C, or for Convection/Fan oven, preheat to 425F/220C.
2. Using the “large grate” side of a box grater, grate the cold butter onto a plate, and place it in the freezer while you gather and measure the other ingredients.
3. Into a large bowl, add the flour, baking powder, baking soda, sugar, kosher salt. Whisk to combine. In a small bowl or measuring cup, whisk together the buttermilk and beaten egg.
4. Remove the shredded butter from the freezer, add to the dry ingredients, and stir to distribute and combine. If your shreds are quite large, you can use a pastry cutter to “cut in” the pieces a bit.
5. While slowly stirring with a spoon or silicon spatula, add the buttermilk mixture, gently mixing to form a soft, sticky dough.
6. Pour the dough onto a well-floured surface, then fold it in on itself, pressing gently down on it around 6-8 times, letting the dough absorb more flour from the floured surface, until the dough is only barely sticky. Gently pat out into a 3/4-inch thick round-ish form.
7. Using a 2 1/2 inch biscuit or cookie cutter, cut biscuits and place on a buttered or parchment-lined baking sheet. You should get 10-12 biscuits. If you like, brush the tops with buttermilk, cream or melted butter. Bake 13-16 minutes until biscuits are nicely risen and golden on top. If you have a probe thermometer, the temperature should be 190F-195F.

Cook the Chicken:

1. Set up a 3-part “Breading Station.” In one pan or bowl, add the flour, paprika, garlic and onion powder, cayenne, 1 teaspoon salt and 1/2 teaspoon pepper. In the second pan or bowl, whisk the eggs and hot sauce (I used Sriracha), and a pinch of salt. In the third bowl, add the bread crumbs, 1 teaspoon salt and 1/2 teaspoon pepper.
2. Trim any excess fat from the chicken pieces, then cut each in half. (Halves will be uneven in size and thickness, no worries here) I recommend lightly pounding the “thicker half” so the thickest parts of the thigh pieces are all uniform thickness and flat. That way, each chicken thigh will yield a thinner, flat piece, and a bit thicker piece that is also flat and uniform with the others. This makes the frying easier as they all get done at similar times.
3. Pat the pieces dry, then sprinkle with about a teaspoon of kosher salt. (I know this all seems like a lot of salt, but you’ll be glad you seasoned each layer!) If you like your chicken extra spicy, go ahead and sprinkle a bit of cayenne pepper on them as well, both sides maybe) Then, dredge each piece in the flour mixture, shaking off any excess, then the egg mixture, again letting excess fall off, then the bread crumbs, again, letting the excess fall off. Set the pieces on a wire rack or grate.
4. Over Medium to Medium-High heat, heat a large, flat-bottomed frying pan, and add the oil. Food fries best and less oil is absorbed if the oil reaches 350-375F, and is kept there. Once the oil is hot, gently place 3 or 4 chicken pieces into the oil, watching them closely.  If the oil begins to smoke or spatter, turn the heat down a bit. Carefully flip the chicken pieces after 3-4 minutes, and cook 3-4 minutes more. Both sides should be deeply golden brown. Remove to paper towels set over a wire rack. Sprinkle kosher salt over hot chicken. Repeat until all chicken pieces are cooked.

Make Sandwiches:

1. Cut each biscuit in half, and add one of the fried chicken pieces. Add toppings as desired. We like honey and sweet/spicy pickles, but you could add any sauces or topping you love!