For the Fried Chicken: Fill a large pot with about 2 inches of oil. Set pot to medium heat.

Mix flour, salt, pepper, garlic powder and paprika in a bowl. Whisk egg and water in another dish. Dredge chicken in flour, then dip in egg, and again in flour. Set aside.

Heat oil to 365-375°F. Fry chicken pieces in batches until golden brown, about 8-10 minutes. Transfer to a paper towel lined plate.

For the Buttermilk Biscuits: Preheat oven to 450°F. Line a baking sheet with parchment paper.

Combine flour, baking powder, salt, and baking soda in a bowl. Cut butter into dry ingredients until mixture resembles coarse crumbs. Stir in buttermilk.

Work dough on a floured surface, folding it in thirds three times. Cut out biscuits using a 2.5-inch cutter. Bake for 15-17 minutes. Brush with melted butter.

For the Hot Honey: Simmer honey and pepper flakes in a saucepan over medium heat. Remove from heat and stir in apple cider vinegar. Cool before use.

To assemble: Split biscuits in half. Place fried chicken on each biscuit half and drizzle with hot honey. Serve with pickle slices if desired.