One-pan crispy chicken biscuit

Biscuits: Using a box grater, grate frozen butter into the sifted self rising flour. Stir to combine until the butter is fully coated by flour. Put bowl in freezer for 10 minutes 

After 15 minutes, remove bowl from freezer and add buttermilk to bring together as a dough. Stir no more than 15 times. Overworking the dough at this stage could cause your finished biscuits to be more tough.  

On a floured surface dump out dough and roll with a rolling pin. Dust with flour as needed when dough gets sticky. Fold the dough over on itself five different times creating layers. Roll dough to 3/4 inch thick.

Cut biscuits into circles or squares and place on a piece of parchment paper. When cutting, you do not want to twist the cutter. Twisting while cutting will ruin the layers that you created with folding. 

Once all your biscuits are cut, place the parchment paper on a sheet pan into a freezer if you want to freeze the biscuits to cook later. If you plan to cook the whole batch now, pre-heat your oven to 450 degrees F (230 C). If you choose to freeze the biscuits, leave in the freezer for an hour on the sheet pan until they get hard enough to move to a zip top bag or freezer package of your choice. They will still bake at 450 F (230 C) for just about the same amount of time. 

Crispy chicken: Get your chicken thighs out of the refrigerator and start to set up your chicken dredging station. You will need three bowls for this. 

The first bowl will contain your all purpose flour. Add a pinch of salt and black pepper to the flour.  

The second bowl will contain your whole egg, mayonnaise and hot sauce. Add these three ingredients and whisk to combine well. 

The third bowl will have the panko bread crumbs, paprika, onion powder, garlic powder, salt and pepper. whisk to combine. 

Line half of a sheet pan with aluminum foil. The other side should have a piece of parchment paper. 

Spray the aluminum foil side with cooking spray, this is where your chicken will go. 

For each chicken thigh, coat with flour in the flour bowl, then dip into the egg mixture (ensuring that it's fully coated everywhere) and finally press into the panko bread crumbs until each piece is fully coated. Place on the cooking spray sprayed aluminum foil. 

Spray the top of each piece of chicken with cooking spray, this will help the chicken brown and crisp up better. 

Place your uncooked biscuits on the parchment paper side of the sheet pan and place it in the oven when it is fully up to temperature. 

Bake for 10 minutes, remove from oven and flip each chicken thigh. Spray the top side of the chicken again with cooking spray. 

Bake for another 10 minutes. At this point your chicken should be done and you can remove it to a wire rack to rest. Your biscuits might or might not need an extra minute or two. Check the tops of your biscuits and if they're not brown enough, cook for another 2 or 3 minutes, keeping an eye on them so that they do not brown too much. 

Once the biscuits are browned to your liking, remove from the oven. Split each biscuit and add a crispy chicken thigh and any condiments you might want and enjoy.