Using a small bowl, combine the yeast and warm water; stir until well combined. Set aside.

Using a large mixing bowl, add the flour, sugar, salt, baking powder and baking soda; stir until well combined.

Cut butter until ¼” pieces; add to the bowl with flour. Using a pastry cutter or two table knives, cut the butter into the flour mixture until butter is the size of small peas.

Add yeast mixture and buttermilk; toss until just combined.

Turn dough out onto a well-floured (~¼ cup) countertop and fold several times.

Roll/press dough into an 8” circle. Using a 3” biscuit cutter, cut biscuits and place close together on a baking sheet. Reroll leftover dough and continue cutting until all dough has been used. Cover biscuits lightly and let rest at room temperature for 30 minutes.

While biscuits are resting, preheat oven to 400°F.

Bake at 400°F for 12-15 minutes, or until light golden brown in color.

Using a meat mallet (or a rolling pin), pound cutlets to ~½”, making sure that the thickness is uniform.

Using a glass baking dish, add chicken, buttermilk and hot sauce. Turn chicken several times to ensure well-coated. Cover with plastic wrap and refrigerate for at least 2 hours or up to 8 hours.

Using a shallow bowl, combine flour, cornstarch, baking powder, salt, smoked paprika, black pepper and cayenne pepper; stir until well combined.

In a separate shallow bowl, add eggs.

Remove 3 tablespoons of the marinade and mix into the bowl with the flour. (Note: This extra moisture in the flour mixture helps the batter stick to the chicken better.)

Working with one piece of chicken at a time, remove from the buttermilk mixture and dip both sides into the flour. Next, dip both sides in egg and then dip both sides into the flour again. Discard any excess marinade.

Using a heavy-bottomed skillet, heat 1” of oil to 350°F. (Tip: To determine when oil is hot enough, drop a pinch of flour into the oil. If it bubbles up immediately, then the oil is hot enough. If the oil begins to smoke at any point, immediately reduce heat.)

Fry 2 cutlets at a time for 3-4 minutes per side, or until chicken is fully cooked. Transfer chicken to a wire rack set over a paper-towel lined sheet pan. Let cool for 15-20 minutes.

Split biscuits open and add cutlets. Serve with sliced pickles and additional hot sauce.