Prepare the Biscuit Dough: Preheat your oven to 220°C (200°C fan) and line a baking tray with baking parchment. In a large bowl, whisk together the 300g flour, baking powder, bicarbonate of soda, sugar, and salt. Add the cold, cubed butter. Using your fingertips, rub the butter into the flour until the mixture resembles coarse breadcrumbs with some pea-sized lumps of butter remaining.

Form and Cut the Biscuits: Pour in the cold buttermilk and use a fork to gently mix until a shaggy dough forms. Be careful not to overmix. Tip the dough onto a lightly floured surface and gently bring it together with your hands. Pat it out to about 2cm (¾ inch) thickness. Using a 7cm round cutter, cut out 8 biscuits, re-patting the scraps as needed. Place them on the prepared baking tray.

Bake the Biscuits: Bake for 12-15 minutes, or until the biscuits have risen and are a beautiful golden brown on top. Set them aside while you prepare the chicken.

Set Up the Chicken Dredging Station: While the biscuits bake, prepare the chicken. In a shallow dish, whisk together the 120ml buttermilk and the egg. In a second shallow dish, combine the 150g flour, paprika, garlic powder, onion powder, salt, and pepper.

Coat the Chicken: Take one chicken cutlet and dip it into the buttermilk-egg mixture, letting any excess drip off. Then, press it firmly into the flour mixture on all sides. For an extra crispy coating, dip it back into the buttermilk mixture and then back into the flour again. I find this double-dredge method makes a huge difference. Place the coated chicken on a wire rack and repeat with the remaining pieces. Let them rest for 10-15 minutes.

Fry the Chicken: Pour the oil into a large, heavy-bottomed frying pan to a depth of about 2cm. Heat over a medium-high heat until it reaches 175°C (350°F). What works best for me is using a food thermometer for accuracy, but you can test it by dropping a small piece of dough in – it should sizzle immediately. Carefully place two chicken cutlets into the hot oil, ensuring not to overcrowd the pan.

Cook Until Golden: Fry for 3-4 minutes on each side, until the coating is a deep golden brown, crisp, and the chicken is cooked through. The internal temperature should reach 74°C. Remove the cooked chicken with tongs and place it on a clean wire rack to drain. Repeat with the remaining chicken.

Make the Hot Honey: While the last batch of chicken is frying, make the hot honey. In a small saucepan, gently warm the runny honey and chilli flakes over a low heat for 1-2 minutes, just until it's warm and fragrant. Do not let it boil.

Assemble and Serve: To assemble, slice a warm biscuit in half. Place a piece of crispy fried chicken on the bottom half, drizzle generously with the hot honey, and place the top of the biscuit on. Serve immediately.