Ingredients

• 1 cup buttermilk
• 1 tablespoon hot sauce
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon cayenne pepper
• 4 skinless, boneless chicken cutlets (about 1 1/2 pounds total), pounded to 1/4" thickness
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1/4 cup honey
• 1/2 teaspoon kosher salt, plus more
• Vegetable oil (for frying; about 2 1/2 cups)
• 2 cups panko (Japanese breadcrumbs)
• Freshly ground black pepper
• 4 Pies-N-Thighs Biscuits
• Hot sauce (for serving)

Instructions

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