To make the honey maple butter, combine the maple syrup, honey, and softened butter in a small bowl and mix well.

Preheat the oven to 450°F.

To make the biscuits, combine the baking mix, buttermilk, and sugar in a mixing bowl. Stir until a soft dough forms.

Turn out the dough onto a surface that has been dusted with flour and knead 20 times. Roll out the dough until it is 1/2 inch thick and cut with a 2 1/2- or 3-inch biscuit cutter.

Place the biscuits 2 inches apart on a baking sheet and bake for 8 to 10 minutes, or until golden brown.

Place the biscuits on a wire rack to cool. After about 10 minutes, slice them in half horizontally.

To prepare the chicken breasts, begin by slicing them first horizontally and then vertically, so that each chicken breast yields four portions. If the portions are not uniform in size, place them between two pieces of wax paper and gently pound them out with a meat pounder until they are more uniform. This will help them cook more evenly. Pat the chicken breasts dry with a paper towel.

Pour 3 to 4 inches of oil into a deep fryer or large pot and heat the oil to 350°F.

Set up a dredging station: In one bowl, combine the flour, salt, and pepper. In another bowl, combine the buttermilk and water.

Season the chicken with salt and pepper and then dredge in the seasoned flour. Dip the chicken in buttermilk and dredge again in the seasoned flour.

Deep-fry the chicken breasts in the hot oil until done, about 7 to 8 minutes. Turn the chicken over while frying to make sure both sides are golden brown. When the chicken is done, remove from the oil and drain on a wire rack.

To prepare the sandwiches, spread about 1 teaspoon of honey maple butter on each bottom biscuit. Place a piece of chicken on each biscuit. Spread about 2 teaspoons of honey maple butter over the chicken and cover with the biscuit top.