Soak chicken thighs in buttermilk mixed with hot sauce and salt. This tenderizes the meat and seasons it from the inside. Marinate at least 30 minutes, longer if time allows.

Combine flour, cornstarch, paprika, garlic powder, onion powder, salt, and pepper. Cornstarch is key—it creates a lighter, crispier crust.

Remove chicken from buttermilk, let excess drip off, then coat thoroughly in seasoned flour. Press the coating firmly onto the chicken.

Heat oil to medium-high. Fry chicken until deeply golden and cooked through, turning once. Transfer to a wire rack to drain—never stack fried chicken.

Warm honey gently with red pepper flakes or chili paste. Add a splash of apple cider vinegar to balance sweetness. Taste and adjust heat.

Bake biscuits until tall and golden. Brush with melted butter while warm.

Split biscuits, add fried chicken, drizzle generously with hot honey, and cap with the top biscuit half.