Southern fried chicken thighs on biscuits topped with a sweet and spicy cayenne-infused gravy.
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Marinate the chicken thighs in 1 cup of buttermilk and a pinch of salt for at least 30 minutes.
Whisk together 2 cups of flour, paprika, 1 teaspoon of cayenne, salt, and pepper in a shallow bowl.
Dredge each chicken thigh in the flour mixture, dip back into the remaining buttermilk, and dredge in flour again for a thick crust.
Heat vegetable oil in a heavy skillet to 350°F (175°C) and fry chicken for 6-8 minutes per side until golden brown and internal temperature reaches 165°F.
In a separate saucepan, melt butter over medium heat and whisk in 1/4 cup of flour to create a roux, cooking for 2 minutes.
Slowly whisk in the milk until thickened, then stir in the honey, hot sauce, and remaining cayenne pepper to create the hot honey gravy.
Split the warm biscuits in half and place one fried chicken thigh on the bottom half of each biscuit.
Generously ladle the hot honey gravy over the chicken and top with the other biscuit half.
