For the biscuits: Stir all dry ingredients together in a large bowl. Cut in shortening with a pastry blender until a coarse crumbly texture forms. Add buttermilk and knead gently. The dough should be soft but not sticky: if it is, add a little more flour. Knead for 1 minute, wrap in wax or parchment paper and refrigerate for at least 20 minutes.

Preheat oven to 450 degrees. Roll out dough 1/2-inch thick on a lightly floured surface and cut with a biscuit cutter or a medium-sized drinking glass. Transfer biscuits to a baking sheet and bake until golden brown, 10-12 minutes.

For the chicken: Using 3 separate bowls, in the first bowl place the flour, second bowl, whisk the eggs (with salt and pepper to taste), and the third bowl, panko crumbs. Heat oil in medium size skillet on medium-low heat. Dip the chicken in the flour first, then egg, then panko; saute in hot oil 4-5 minutes on each side until cooked through and crispy. Cut open hot biscuits, and assemble each sandwich first with a fried egg, then cheese, bacon, and finally the panko chicken.