Gather all ingredients before starting the recipe.

Marinating

• Combine 2 cups buttermilk, 1 clove garlic, 2 tsp celery seeds, 1 tsp black pepper, and 2 tsp kosher salt and pour the marinade into a resealable plastic bag.
• Add 4 whole skinless boneless chicken thighs to marinade and message to combine and make sure all surfaces are covered.
  
• Refrigerate for 4 hours, turning occasionally.

Frying

• Combine 1 cup all-purpose flour, 1/2 tbsp smoked paprika, and 1 tsp kosher salt and mix.
• Add oil to a deep frying pan to come halfway up to the pan and heat over medium high heat for 2-3 minutes, or until a small bread cube rises to the top of the oil and starts to sizzle.
• Add a few drops of marinade mixture to flour mixture with a fork. All you want to do is add a few drops to make a few crumbs in the flour. Remove chicken from marinade and dredge in flour mixture. Shake of excess.
  
• When oil is hot enough, add chicken to hot oil and fry until the chicken becomes a golden brown, about 8-10 minutes per side or until the chicken registers165℉.
  
• Remove chicken to a wire rack.

Serving

• Place chicken on a slice of Honey Cake Pan Biscuit and drizzle with Rosemary Hot Honey, then top the chicken with a second slice of biscuit and serve.