Fried chicken with biscuits

4 skinless boneless chicken thighs

8 chicken mini breast fillets

For the brine:

500 ml buttermilk

1 tsp flaky sea salt

1 tsp onion salt

1 tsp garlic powder

2 tsp smoked paprika

1 tsp ground cumin

For the coating:

400g plain flour

40g cornflour

2 tsp baking powder

2 tsp flaky sea salt

2 tsp ground black pepper

1tsp ground cumin

2 tsp garlic powder

1 tsp onion salt

1 litre of sunflower to fry the chicken.

For the sauce:

60g butter

1 red chilli

60g runny honey

Juice of half a lemon

A pinch of salt

For the scones:

225g plain white flour

½ tsp bread soda

Pinch of salt

1 ½ tsp sugar

25g butter

1 small egg

125ml buttermilk

75g mature vintage Cheddar