Fried Chicken Biscuits
['1 cup buttermilk', '1 tablespoon hot sauce', '1/2 teaspoon kosher salt', '1/4 teaspoon freshly ground black pepper', '1/4 teaspoon cayenne pepper', '4 skinless, boneless chicken cutlets (about 1 1/2 pounds total), pounded to 1/4" thickness', '1/2 cup (1 stick) unsalted butter, room temperature', '1/4 cup honey', '1/2 teaspoon kosher salt, plus more', 'Vegetable oil (for frying; about 2 1/2 cups)', '2 cups panko (Japanese breadcrumbs)', 'Freshly ground black pepper', '4 Pies-N-Thighs Biscuits', 'Hot sauce (for serving)']
Combine buttermilk, hot sauce, salt, black pepper, and cayenne in a resealable plastic bag; add chicken. Seal bag, turn to coat, and chill at least 3 hours.
DO AHEAD: Chicken can be marinated 8 hours ahead. Keep chilled.
Mix butter, honey, and 1/2 teaspoon salt in a small bowl until smooth; set honey butter aside.
Pour oil into a large skillet, preferably cast iron, to a depth of 1/2" and heat over medium-high heat until oil bubbles immediately when a little panko is added.
Meanwhile, place panko in a shallow bowl. Remove chicken from marinade; season with salt and pepper. Dredge chicken in panko, shaking off excess. Working in 2 batches and maintaining oil temperature, fry chicken until golden brown, crisp, and cooked through, about 3 minutes per side. Transfer chicken to a paper towel–lined baking sheet to drain.
Split biscuits and spread each side with 1 tablespoon reserved honey butter. Build sandwiches with biscuits, chicken, and hot sauce.
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