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1
Adjust oven rack to middle position and preheat oven to 425u00b0F. Line rimmed baking sheet with parchment paper. Whisk together flour, baking powder, sugar, salt, and baking soda in large mixing bowl. Add chilled butter to bowl, and, using two dinner knives, cut into dry ingredients until mixture resembles coarse meal. Alternatively, toss butter slice in flour mixture and quickly press, one slice at a time, between thumb and forefinger.
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2
Add 1 1/2 cups buttermilk and stir with wooden spoon or sturdy rubber spatula just till combined. If mixture looks dry, add more buttermilk, 1 tablespoon at a time until dough is cohesive.
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3
Lightly flour a clean, dry work surface. Turn dough out onto prepared surface and gently knead just until it comes together, no more than 4 times. Pat dough out into a 10-inch rectangle and fold into thirds. Repeat procedure two more times, then, pat into a 1-inch thick circle.
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4
Flour biscuit cutter and stamp out-don't twist- 6 biscuits. Arrange them about 1 inch apart on prepared baking sheet. Bake biscuits until golden, 12 to 15 minutes. Transfer tray to cooling rack.
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5
Heat oil in Dutch oven or large skillet with tall sides to 350u00b0F. With a sharp paring knife cut into the chicken until you hit bone. Carefully cut around the bones; remove and discard.
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6
Combine buttermilk, salt, lemon zest, and lemon juice in medium bowl. Whisk together flour, garlic powder, onion powder, pepper, paprika, thyme, and cayenne in large plate.
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7
One piece at a time, dip chicken in buttermilk, then dredge in flour. Shake off excess, then transfer flour-coated chicken pieces to a second large plate. Cook chicken in two batches, turning occasionally, until crisp and deep golden and an instant read thermometer inserted into the thickest part registers at least 165u00b0F, about 8 minutes. Transfer fried pieces to paper towel-lined plate.
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8
Stir butter, honey, and salt in small bowl with fork until smooth and combined. Cut biscuits in half and spread both halves with honey butter. Place 1 piece of chicken on 6 halves, then top with 5 pickle chips and biscuit tops. Serve immediately.
