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1
Marinate the chicken: Whisk the buttermilk, hot sauce and 1 teaspoon salt in a medium bowl.
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2
Cut the chicken into 24 small pieces (about 3/4 by 2 inches each) and add to the marinade; cover and refrigerate at least2 hours or overnight.
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3
Make the dough: Whisk the flour, 1 teaspoon salt, the baking powder and sugar in a large bowl.
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4
Slowly pour in the half-and-half, stirring with a wooden spoon until a rough dough forms.
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5
Turn out onto a lightly floured surface and knead until the dough comes together, about 1 minute.
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6
Pat into a rectangle, then roll out until it's 8 by 12 inches (about 1/8 inch thick).
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7
Cut the dough into 24 strips (about 1 by 4 inches each) and set on a parchment-lined baking sheet; refrigerate 30 minutes.
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8
Fry the chicken: Combine the flour, paprika, cayenne, thyme and 1 teaspoon black pepper in a large bowl.
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9
Heat about 2 inches of vegetable oil in a deep skillet over medium heat until a deep-fry thermometer registers 360 degrees F. Working in batches, remove the chicken from the marinade, letting the excess drip off.
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10
Toss in the seasoned flour, then fry, turning occasionally, until golden brown and just cooked through, about 3 minutes.
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11
Remove with a slotted spoon and drain on paper towels; sprinkle with salt.
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12
Preheat the oven to 375 degrees F. Wrap a strip of chilled dough around each piece of fried chicken, pressing lightly to seal; set on the baking sheet, seam-side down.
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13
Brush the dough with 2 tablespoons of the melted butter and sprinkle with salt and paprika.
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14
Bake until golden brown, about 12 minutes.
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15
Combine the remaining 3 tablespoons melted butter and the honey; brush onto the biscuits while still hot.
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16
Photograph by Levi Brown
