Prepare and Brine the Chicken: Slice each chicken breast in half horizontally to create two thinner escalopes. In a bowl, mix 250ml of buttermilk with 1 tsp of salt and 1 tsp of black pepper. Add the chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 1 hour, or up to 4 hours.

Make the Biscuit Dough: While the chicken brines, preheat your oven to 200°C (180°C fan). In a large bowl, whisk together the 300g flour, baking powder, bicarbonate of soda, sugar, and salt. Add the cold, cubed butter. Using your fingertips, rub the butter into the flour until it resembles coarse breadcrumbs with some pea-sized lumps remaining.

Form and Bake the Biscuits: Pour in the 180ml of cold buttermilk and mix with a fork until a shaggy dough forms. Tip it onto a lightly floured surface and gently bring it together. Pat it into a rectangle, then fold it into thirds like a letter. Rotate 90 degrees and repeat this pat-and-fold process two more times. Pat the dough out to about 2cm thick. Use a 7-8cm round cutter to cut out 4-6 biscuits. Place them on a baking tray lined with parchment paper, brush the tops with melted butter, and bake for 12-15 minutes until tall and golden brown.

Dredge the Chicken: In a shallow dish, combine the 200g plain flour, cornflour, paprika, garlic powder, onion powder, and another teaspoon each of salt and pepper. Take a piece of chicken from the buttermilk, letting the excess drip off, and dredge it thoroughly in the flour mixture. Dip it *back* into the buttermilk, and then dredge it a final time in the flour, pressing firmly to create a thick, shaggy coat. I find this double-dredge is essential for a super crunchy finish. Set the coated chicken on a wire rack.

Fry the Chicken: Pour the oil into a large, heavy-bottomed pan or Dutch oven to a depth of about 4-5cm. Heat over a medium-high heat to 175°C. If you don't have a thermometer, a cube of bread should turn golden in about 30-40 seconds. Carefully place 2-3 pieces of chicken in the hot oil, ensuring not to overcrowd the pan. Fry for 3-4 minutes per side, until deeply golden brown, crispy, and cooked through. Transfer to a wire rack to drain.

Make the Hot Honey: While the chicken is frying, combine the honey, chilli flakes, apple cider vinegar, and a pinch of salt in a small saucepan. Warm over a low heat for 2-3 minutes, stirring until everything is well combined and just simmering. Do not let it boil. Remove from the heat and set aside.

Assemble the Biscuits: Once all the components are ready, it's time to build your masterpiece. Split a warm biscuit in half. Place a piece of crispy fried chicken on the bottom half. Drizzle generously with the warm hot honey, then place the biscuit top on. Serve immediately while everything is warm and wonderful.