Marinade:

1. In a large bowl, combine buttermilk, gochujang, white pepper, garlic powder, onion powder, kosher salt, and smoked paprika. Whisk together until fully combined.
2. Cut each chicken breast into halves then cover with plastic wrap and using a pan beat the chicken until each piece has the same thickness.
3. Place each piece of chicken into the buttermilk mixture, cover with plastic wrap, and let marinate at room temperature for 1 hour, or overnight in the refrigerator.

Buttermilk Biscuit:

1. Into a food processor, combine all-purpose flour, baking powder, fine sea salt, and pulse a few times until thoroughly combined.
2. Measure out the butter for exact measurement, then cube into ½” cubes. Make sure the butter is extremely cold. If not, place it into the freezer for 5 minutes.
3. Add the cold cubed pieces of butter to the food processor and pulse 12-14 times until little pea-sized balls appear.
4. Pour into a bowl and use a fork while slowly streaming in buttermilk and mixing together until all the buttermilk has been poured in and a solid mass has formed.
5. Dump out onto a work surface and gently knead it until it comes together. Roll it out into a rough rectangle, folding like a letter, roll it out lengthwise, folding like a letter, covering with plastic wrap and let rest in the fridge for 5 minutes.
6. After resting, place on a well-floured surface and roll it out into a rectangle of ¾” thickness.
7. Using a 3-4” biscuit cutter, cut out as many pieces as possible. Take all extra dough leftover and roll into a ball and roll it out to another ¾” thick rectangle and cut out as many pieces as possible.
8. Place onto a baking sheet lined with parchment. Brush the tops with extra buttermilk, go light.
9. Place into an oven set to 425℉ for 15-17 minutes or until the tops are golden brown.

Frying and Dredge:

1. To fry the chicken, fill a heavy bottom pot with enough frying oil to go 2-3” high, no more than ¾ full. Set on the stove and heat to 350℉.
2. While the oil heats, in a mixing bowl combine all-purpose flour, kosher salt, smoked paprika, garlic powder, serrano powder, and freshly ground black pepper and whisk until thoroughly combined.
3. Take the chicken out of the buttermilk marinade and into the flour mixture making sure to cover every inch of the chicken (toss and press aggressively), shake off the excess flour, and set to the side. Optionally drizzly a little buttermilk marinade into the flour to create clumped up flour for a flaky texture. Rinse and repeat with every piece.
4. Drop the chicken into the 350℉ oil in batches of 2-3 pieces. Fry for 5-7 minutes until golden brown and crispy.
5. As each piece finishes, place onto a wire rake over a baking sheet to cool and drain.

Honey Butter:

1. In a small pot, combine wildflower honey, avocado honey (optional), and place over the stovetop on medium heat, whisking together.
2. Once it becomes nice and hot, turn the stove off and in fresh sage. Begin whisking.
3. Whisk in salted butter until fully emulsified into a smooth and thickened honey butter.

Assembly:

1. Open up a buttermilk biscuit, place a piece of chicken on the bottom, drizzle generously with honey butter and top with the other half of the biscuit.