Fried Chicken and Biscuit Sandwich

1. For the brine: Mix the salt, seasoning soy sauce, garlic and 6 cups water in a large bowl. Add the chicken thighs, cover and brine, refrigerated, for at least 4 hours and up to overnight.
2. For the dry dredge: Mix the flour, cornstarch, baking powder, salt and pepper in a large bowl.
3. For the wet dredge: Mix the eggs, buttermilk and seasoning soy sauce in a large bowl.
4. For frying: To set up your dredging station, place the flour in a large bowl. Place the wet dredge next to it, then the dry dredge. Sprinkle about 1/4 cup water over the dry dredge and work it in with your fingers so it creates shaggy pieces.
5. Remove the chicken from the brine onto a paper towel-lined baking sheet to get rid of some moisture.
6. Dredge each chicken thigh in the flour, followed by the wet dredge, followed by the shaggy dry dredge. Use your hands to press the shaggy dry dredge into the chicken.
7. Heat 2 inches of oil in a large Dutch oven to 350 degrees F.
8. Working in 2 batches, fry the chicken until golden brown, 3 to 4 minutes per side. Remove the chicken to a wire rack set over a baking sheet. Let rest for 20 minutes.
9. For the spice mix: Meanwhile, whisk together the Aleppo pepper, cayenne, cardamom, cinnamon, coriander, cumin, garam masala, salt, star anise and sugar in a small bowl. Set aside.
10. Raise the oil temperature to 375 degrees F. Working again in 2 batches, fry the chicken a second time until a darker brown, 2 to 3 minutes per side.
11. Remove the fried chicken to the wire rack set over a baking sheet. Sprinkle the chicken on both sides with the spice mix and drizzle the honey on top.
12. For serving: Split the Flakiest Biscuits. Place a fried chicken piece inside each biscuit and top with sliced kosher dill pickles.

Flakiest Biscuits:

1. In a large bowl, mix the flour, baking powder, sugar, kosher salt and baking soda. Grate the frozen butter on the large holes of a box grater into the flour mixture and using your hands, start incorporating the butter into the flour mixture until you have pea-size chunks of butter in your dough. Add the buttermilk a little at a time and fold by hand to prevent overmixing. You want a shaggy dough that just barely holds together.
2. Flip the dough onto a lightly floured work surface and begin folding it on top of itself until it just comes together. Shape into a rectangle with the help of a bench scraper.
3. Roll the dough into a rectangle slightly larger than 6 by 9 inches. Begin folding the dough into a letter fold: first fold a third of the dough onto itself followed by the last third. Roll into a similar-size rectangle again. Continue with this step several times to create layers in your dough. Wrap with plastic wrap and let rest in the freezer for 30 minutes.
4. Preheat the oven to 425 degrees F.
5. Using a knife, cut the edges off all 4 sides of the dough rectangle so you have straight, perfect edges. Cut the dough into 3-inch squares. Transfer to a parchment paper-lined baking sheet. Using a pastry brush, brush each dough square with the schmaltz, bacon fat or melted butter and sprinkle with flaky sea salt.
6. Bake, rotating the baking sheet from front to back halfway through, until the biscuits are golden brown, 15 to 20 minutes.