Start by preparing the chicken: Slice each chicken breast horizontally to make thinner cutlets, each about ½-inch thick. Pound gently to even thickness if needed.
To prepare the seasoning: In a bowl, mix together the 1 tbsp chili powder, 1 tbsp kosher salt, 1 tbsp black pepper, and 1 tsp paprika. Rub the seasoning evenly over the cutlets.
Place the chicken cutlets in a bowl or resealable bag. Pour in the buttermilk, then cover and refrigerate the chicken for twenty minimutes minimum. Although, if you have enough time marinating for up to four hours will yield more flavor.
For the spicy mayo spread: In a small bowl, mix the mayonnaise with the agave srarcha and Dijon. If you'd like a bright note, add a dash of lemon juice. Mix and set aside.
For the hot honey: In another bowl mix unsalted butter with the hot honey and cayenne pepper. Mix until smooth and set aside.
Preheat the oven according to your biscuit's package instructions. Then, bake the biscuits during the last 15-20 minutes of the chicken's marinating time. Once golden brown, remove from the oven.
To fry the chicken: Use 2 cups of canola oil in a deep skillet until it reaches a temperature of 350°F.
Remove the chicken from its container and let all the excess marinade drip off.
Fry the chicken in batches to avoid overcrowding. Cook for 4-6 minutes per side, or until golden brown and cooked through. Then, drain and drip the fried chicken on a wire rack or paper towels. Lightly salt.
To prepare the sandwiches: Slice the biscuits and spread with the spicy agave mayo on the bottom half. Place a piece of fried chicken on top and add a few dill pickle slices, spoon or brush some hot honey butter over the chicken and then close the sandwich. Devour immediately and enjoy.
