Smashed fried chicken biscuit sandwich

Work four tablespoons of hard, cold butter into two cups of self-rising flour with the fingers until the pieces are the size of peas and the mix is coarse and crumbly.

Make a well and mix in two-thirds of a cup of cold buttermilk by hand, adding a little more if needed, until it clumps together.

On a well-floured surface, pat into a rough rectangle, fold over onto itself and flatten; repeat many times to build flaky layers, finishing about 5 by 8 inches and half an inch thick, with black pepper pressed in.

Dip a four-inch cutter in flour and cut straight down without twisting; place on an ungreased baking sheet; reshape the scraps by flattening and folding.

Bake at 425 for 12 to 16 or 17 minutes, until golden.

Dice two baby dill pickles; mix with a little mayo, lemon juice, garlic and BFF seasoning.

Pound chicken thighs super thin and cut into small pieces; season one side with a little salt and pepper.

Season flour with a little paprika and garlic powder; set out buttermilk, with some Cholula.

Dredge each piece in flour, then buttermilk, then flour, keeping one hand dry; rest on a rack.

Fry a few at a time in oil at about 370 degrees, about two minutes, then turn and give about one more minute; drain.

Top two pieces with cheese and melt it with a torch.

Warm a fork-split biscuit; spread the pickle mayo on the bottom, add a little iceberg lettuce, the chicken and the lid.