• Preheat your oven to 425F/220C

Marinate the Chicken

• Flatten the chicken breasts and cut into 8 pieces about 3-4 inches wide
• Add all chicken marinade ingredients to a container or bag and mix. Add the chicken, shake to coat completely, and refrigerate for at least 30 minutes.

Prepare the Biscuit Dough

• Add all biscuits wet ingredients to a bowl and mix with hand mixer
• Sift in whey, casein, and collagen, then mix on high with hand mixer until light and fluffy
• Set aside 20-25g of flour for later, then sift in remaining biscuit dry ingredients and mix gently until combined. Cover and refrigerate for ~30 minutes.

Shape, Cut, and Bake the Biscuits

• Place a piece of parchment on your surface and dust it with flour. Empty biscuit dough onto the paper, then dust it with flour.
• Flatten the dough and fold it into thirds like folding a letter. Flip it over and dust with more flour. Repeat this step 3 more times, adding flour to the paper and dough as needed to prevent sticking. (You can and should use all of the four that was set aside)
• Using your biscuit cutter as a guide, flatten the dough so it will fit 2 rows of 3 biscuits (for a total of 6).
• To cut each biscuit, place the cutter on the dough and press straight down, then pull straight out. Do not twist because that will seal off the layers. Between each cut, it is helpful to wipe any dough off the cutter to prevent sticking.
• Gather the scraps and shape to fit 2 more biscuits. Gather the final scraps and if there is enough, make one more biscuit (this last one might be thinner).
• Spray a cast iron skillet with oil, then place into it, making sure they are all touching each other (this helps them rise vertically rather than in all directions).
• Bake at 425F/220C for 5 minutes, then reduce temperature to 325F/165C and bake for another 10 minutes. Remove from the oven and the pan immediately, placing them on a wire cooling rack.

Bread Air Fry the Chicken

• In a large dish, crush the corn flakes, then add the remaining breading ingredients
• Take each piece of chicken out of the marinade (letting excess liquid drop off), coat in the breading, and set on a plate. Repeat for all piece of chicken. If you have breading left over, you can keep pressing the chicken pieces into it until most is used up.
• Spray lightly with some oil and air fry at 390F/200C for 10-15 minutes or until breading is golden brown and crispy and the chicken has reached an internal temp of 165F/75C

Make Hot Honey Sauce

• In a small bowl, mix together honey, sugar free honey, and hot sauce.

Build Sandwiches

• Split a biscuit in the center, add light mayo, shredded lettuce, and a piece of chicken. Drizzle with honey sauce, add a few pickles, put on the biscuit top and... enjoy