Start by flattening your chicken breasts to an even thickness. This ensures even cooking, making for a more consistent fried chicken breast sandwich experience.

Set up a dredging station with two bowls: one for the beaten eggs and milk, and another for the dry ingredients (flour, cornstarch, and all the seasonings). Dip each piece of chicken into the wet mixture, then dredge in the dry, pressing firmly so the coating sticks.

Heat about 2 inches of oil in your skillet to 350°F. Fry the chicken in batches, about 5-7 minutes per side, until golden brown and crispy. Place on a wire rack to drain — not on paper towels, which can make the crust soggy. This technique is key in most crispy chicken sandwich recipes and is a pro move if you're aiming for that "better-than-the-popeyes chicken sandwich recipe" experience.

While the chicken rests, preheat your oven to 425°F. In a large bowl, whisk together the dry ingredients. Cut in the butter until the mixture resembles coarse crumbs. Stir in the buttermilk just until combined.

Roll out the dough to about 1/2 inch thick and cut out your biscuits. Bake for 12-15 minutes until golden. Brush with melted butter right out of the oven for an extra luxurious finish.

Mix softened butter with honey and a pinch of salt. That's it! But trust me, this simple touch is what takes your sandwich into "I-will-never-forget-this" territory.

Split a warm biscuit, slather each side with honey butter, add a juicy fried chicken piece, and top it with the other half. If you're feeling fancy, a quick pickle slice or a dab of hot sauce never hurts.