1. Marinate the chicken (30 min up to overnight): Whisk 1 cup buttermilk with 2 Tbsp sriracha, 1 Tbsp honey, 1 tsp kosher salt, ½ tsp garlic powder, and ½ tsp smoked paprika. Add chicken thighs, toss to coat, cover, and refrigerate.

2. Heat the oil: Pour 1½ in of peanut oil into a heavy Dutch oven and bring to 350 °F over medium‑high heat. Pre‑heat your oven to 200 °F to keep finished pieces warm.

3. Set up the dredge: In a shallow bowl combine 1 cup flour, ¼ cup cornstarch, 1 tsp each salt & pepper, and ½ tsp smoked paprika. Remove chicken from marinade, letting excess drip, then coat thoroughly in the flour mixture. Shake off excess.

4. Fry: Fry 2–3 pieces at a time, 4‑5 min per side, until deep golden and the internal temp hits 165 °F. Drain on a wire rack and keep warm in the oven.

5. Build the biscuits: Split hot buttermilk biscuits, swipe each half with softened butter, layer a fried chicken thigh, drizzle with a 1:1 warm honey‑sriracha mix, and top with pickle slices. Serve immediately.