2 (8- to 10-ounce) boneless, skinless chicken breasts
1 cup all-purpose flour
1 teaspoon kosher salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
1/2 teaspoon paprika
1/2 teaspoon no-salt onion powder
1/2 teaspoon no-salt garlic powder
1/4 teaspoon cayenne pepper
1 cup low-fat buttermilk
1 cup vegetable oil
8 large biscuits (at least 3 inches wide), preferably warm
Honey, for drizzling
Sliced pickles, for serving (optional)
Slice the chicken breasts in half horizontally (also known as butterflying), then cut each piece in half crosswise (you should now have 8 pieces). Season the chicken on both sides with salt and pepper.
Whisk the flour, 1 teaspoon salt, 1/2 teaspoon pepper, paprika, onion powder, garlic powder, and cayenne together in a pie plate or large, shallow dish. Place the buttermilk in a medium bowl and season with salt and pepper.
Dredge the chicken: Pick up a piece of chicken, lightly dredge in the flour mixture until coated all over, and place on a baking sheet. Repeat until all the chicken is coated. Next, dip one piece of floured chicken into the buttermilk, let the excess drip off, dredge again in the flour mixture, and place back on the baking sheet. Repeat until all the chicken is dredged.
Heat the oil in large frying pan or cast iron skillet over medium-high heat until shimmering (about 350°F, or a sprinkle of flour sizzles immediately when it hits the oil; do not let the oil smoke). Meanwhile, fit a wire rack over a baking sheet. (If you don't have this, line a baking sheet with paper towels.)
When the oil is ready, add 4 of the pieces of chicken and fry until cooked through and golden-brown, about 2 minutes per side. Remove to the wire rack and season with salt. Repeat with frying the remaining chicken.
Split the biscuits and place a piece of chicken on the cut side of each bottom biscuit. Drizzle with honey, top with pickles if desired, and close each sandwich with a biscuit top. Serve immediately.