Fried Chicken and Biscuit Sandwiches

Ingredients fried chicken:
- 1 c flour
- 3/4 c yellow cornmeal
- 2 tsp baking powder
- 2 tsp cayenne
- 2 tsp salt
- 2 tsp black pepper
- 2 c buttermilk
- 1 lb chicken cutlets, halved
- 7 c vegetable oil
- 1/4 c hot sauce
- 3 Tbsp honey

1. Whisk together flour, cornmeal, baking powder, cayenne, salt, and black pepper in a bowl. Pour buttermilk into a separate bowl. Working with one piece at a time, toss chicken in flour mixture, dip in buttermilk, then toss again in flour mixture. Transfer to a plate.
2. Set a wire rack over a baking sheet lined with paper towels. Heat 1 1/2 inches oil in a Dutch oven to 360°F. Fry chicken, in batches and turning occasionally, until golden brown, 4 to 5 minutes. Transfer to prepared rack.
3. Whisk together hot sauce and honey in a bowl. Drizzle warm chicken with hot sauce mixture. Serve immediately with biscuits (see recipe below)

Ingredients biscuits:
- 2 cups flour
- 2 tsp baking powder
- 1 tsp salt
- 1/4 tsp baking soda
- 7 Tbsp unsalted butter, chilled in freezer 
- 3/4 c cold buttermilk


1. Preheat oven to 425°F.  Line baking sheet with parchment paper or spray with cooking spray.
2. Whisk flour, baking powder, salt and baking powder together.
3. Grate butter using grater and cut into flour mixture until mixture resembles course crumbs.
4. Make a well in center of mixture and pour in buttermilk.  Stir just until combined.
5. Turn dough onto a floured surface and pat into a rectangle.
6. Fold rectangle into thirds.  Turn dough, gather any crumbs, and flatten back into rectangle.  Repeat twice more, folding a total of three times.
7. Roll dough to 1/2 inch thick and transfer to baking sheet.  Cut into about 10-12 biscuits.  Press an indent into the top of each biscuit with your thumb.
8. Brush top of biscuits with buttermilk, then bake for about 15 minutes.