For the chicken: Trim the thighs of any excess fat or cartilage. Brine in the pickle juice at least 2 hours and up to overnight. Remove the chicken from the brine and submerge in the buttermilk. Let soak in the buttermilk for 30 minutes to an hour.
For the dredge: Whisk together the potato starch, all-purpose flour, rice flour, salt, paprika, garlic powder, black pepper and bullet chile in a bowl and set aside.
Heat the oil in a large, heavy-bottomed pot to 350 degrees F.
Shake the excess buttermilk off the chicken and coat with the dredge. Press the dredge into the chicken as much as you can. Shake off the excess and fry for about 7 minutes until golden brown and crispy.
For the honey butter. Combine the honey and butter in a small pot and bring to a boil. As the butter melts, whisk so that everything comes together and emulsifies. Set aside.
For the black pepper biscuits: Combine the flour, pepper, baking powder and salt into a large bowl. Freeze the dry ingredients in the bowl and freeze the butter.
Preheat the oven to 375 degrees F.
Grate the butter into the frozen bowl of dry mix using a cheese grater. (If you are not using it right away, store it at this stage in the freezer.) Combine the milk and sour cream into the bowl and mix with your hands until everything comes together. It is ok if it's lumpy; you don’t want to overwork your dough.
Line a baking sheet with parchment paper and spray it with nonstick cooking spray. Using an ice cream scoop, scoop out tennis ball-size scoops onto the baking sheet.
Bake for 20 minutes, then rotate the baking sheet, reduce the temperature to 350 degrees F and bake until a nice pale gold, another 15 minutes. Brush with the honey butter while still hot and let cool down.
For the chili honey butter: In a small pot, melt the butter and honey together. Whisk them together, then add the chili crisp, jalapeno juice and mushroom seasoning. Bring everything to a boil and set aside. Make sure to stir up before serving so that everything is well mixed.
For the honey butter chicken biscuit: To assemble, split the biscuits in half, and place 2 slices of cheese on the top half of each biscuit. Toast until the biscuit is warm and the cheese is melted. Top the lower half of each biscuit with a fried chicken thigh and then pour as much chili honey butter as you can handle over the top of the chicken. You can also toss the chicken in a bowl with the honey butter first. Then put on the top half of each biscuit and enjoy.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.