Will Coleman's Fried Chicken Biscuit Sandwiches

Preheat the oven and prepare baking sheets - Preheat the oven to 375°F. Line a baking sheet with parchment paper and sprinkle with flour. Set aside until ready to use.

Marinate the chicken - In a large bowl or gallon storage bag, combine the buttermilk, 1 1/2 tablespoons crushed chilies, 1 teaspoon smoked paprika, 1 1/2 teaspoons granulated garlic, ground mustard, celery seed, 1 1/2 teaspoons kosher salt, and 1 teaspoon black pepper. Add the chicken and toss to coat in the marinade. Once everything is combined, store in the fridge to marinate for at least 2 to 4 hours, or up to overnight.

For the biscuits combine dry ingredients and cut in butter - In a large bowl, combine the flour, baking powder, baking soda, and salt. Place the cold butter pieces into the flour mixture. Using a dough cutter, cut the pieces of butter into the flour. This can be achieved by using a rocking motion with the dough cutter or by using your fingertips to break up the butter into smaller pieces. The butter should resemble a coarse meal.

Pour in the buttermilk - Create a well in the center of the flour mixture and pour in the buttermilk. Fold the mixture together with a large spoon, or rubber spatula until it comes together into a shaggy, crumbly mixture. Be sure not to overwork the dough.

Press and fold the dough - Transfer the mixture to a lightly floured surface. Press the dough together with your hands until the dough is compacted together and no longer shaggy. Form the dough into a square, then roll out the dough into a 3/4-inch thick square. Fold the dough in half four to six times, while lightly patting the dough down with your hands. This will help to create layers in the biscuit. Roll out the dough into a 8-inch square.

Cut into biscuits - Using a 3 3/4 to 4 inch round biscuit cutter or ramekin dipped in flour, cut the dough without twisting the cutter, flouring the cutter between each cut. Gently press together the remaining dough and form it into a square. Roll out the remaining dough and follow the same step with the next pieces. Once all of the biscuits are cut, place them onto the baking sheet with parchment and sprinkled flour. Be sure to space the biscuits out 1 1/2 inches apart.

Freeze the biscuits - Place into the freezer for 10 minutes to cool.

Brush biscuits with melted butter and bake - Then, using a pastry brush, brush the biscuits with butter. Bake for 20 minutes, or until golden brown.

Preheat the oil and set up baking sheets with wire racks for the fried chicken - Once you're ready to fry the chicken, place a large Dutch oven or heavy bottomed pan over medium heat and pour the vegetable oil in until it is about 3/4 inches deep. Using a thermometer, heat the oil until it reaches 350°F. Set up two baking sheets with wire racks (one should be covered with paper towel for when you are ready to fry). Set aside until ready to use.

Make the dredge for the chicken - In the meantime, combine the flour, remaining crushed chilies, paprika, granulated garlic, salt, and pepper in a large mixing bowl.

Dredge the chicken - Remove the chicken from the buttermilk marinade and allow the excess buttermilk to drip off. Individually dredge each piece into the flour mixture making sure the chicken is fully coated. As you coat each piece of chicken, transfer onto the baking sheet with the wire rack, to prevent the coating from coming off.

Fry the chicken - Preheat oven to warm, in preparation of the cooked fried chicken. Once the oil reaches 350°F place three to four pieces of chicken into the pan, you'll have to cook the chicken in batches. Once the chicken is in the oil, the temperature will drop slightly, raise the heat, and closely monitor the oil temperature. Fry the chicken for 14 to 16 minutes, turning each piece about halfway through. Cook until the chicken reaches an internal temperature of 165°F and the outer chicken is golden brown and crispy. Remove the chicken from the oil and place onto a clean wire rack. Sprinkle the chicken with Maldon salt and crushed chili. Place the first batch of chicken into the warm oven. Repeat with remaining chicken.

Assemble the sandwiches and serve - Cut the biscuits in half. Place the cooked chicken onto the bottom piece of a biscuit and top with chopped chives, honey, and pickled vegetables. Top each sandwich with the top biscuit piece and serve immediately.