Fry the Chicken:

Fill a large pot with about 2 inches of oil and heat over medium until it reaches 365-375°F (185-190°C).

In a large bowl, mix the flour, salt, pepper, garlic powder, and paprika. In a separate bowl, whisk together the egg and water.

Dredge the chicken in the flour mixture, shake off excess, dip in the egg mixture, and then coat again in the flour.

Carefully fry 2-4 pieces of chicken at a time, cooking for about 8-10 minutes until golden brown and cooked through.

Transfer to a paper towel-lined plate and set aside.

Bake the Buttermilk Biscuits:

Preheat oven to 450°F (230°C). Line a baking sheet with parchment paper or a silicone baking mat.

In a large bowl, whisk together flour, baking powder, salt, and baking soda.

Cut cold butter into small cubes or grate it using a box grater, then work it into the dry ingredients until it resembles coarse crumbs.

Stir in buttermilk with a rubber spatula until a soft dough forms.

Transfer dough to a lightly floured surface and gently knead it together. Pat into a rectangle and fold in thirds. Repeat this process twice more.

Roll dough to ½-inch thickness and use a floured 2.5-inch biscuit cutter to cut out biscuits. Gather scraps and repeat until you have 10-12 biscuits.

Bake for 15-17 minutes until lightly golden. Remove and brush with melted butter.

Make the Hot Honey:

In a small saucepan over medium heat, combine honey and crushed red pepper flakes. Simmer for 2-3 minutes.

Remove from heat and stir in apple cider vinegar. Let cool before using.

Assemble the Biscuits:

Split the warm biscuits in half.

Place a piece of fried chicken on each biscuit bottom.

Drizzle generously with hot honey.

Top with the other biscuit half and serve with pickle slices if desired.