For the Fried Chicken:

• Fill a large, heavy-bottomed pot or deep skillet with about 2 inches of oil and set it over medium heat. In a large mixing bowl, combine the flour, kosher salt, black pepper, garlic powder, and smoked paprika. In a separate shallow dish, whisk together the egg and water. Dredge the chicken strips in the seasoned flour mixture, ensuring each piece is well coated. Shake off any excess flour, dip each piece into the egg mixture, and then return it to the flour mixture for a second coating. Set the coated chicken aside on a plate.
• Check if the oil is ready by using a thermometer (aim for 365–375°F) or by sprinkling a bit of flour into the oil—if it sizzles, it's ready. Carefully add 2 to 4 pieces of chicken at a time, being sure not to overcrowd the pot. Fry each batch until golden brown and cooked through, about 8 to 10 minutes. Remove the chicken and transfer to a plate lined with paper towels to drain. Repeat the process until all the chicken is cooked.

For the Buttermilk Biscuits:

• Preheat your oven to 450°F and line a baking sheet with parchment paper or a silicone baking mat. In a large bowl, mix the flour, baking powder, salt, and baking soda. Cut the cold butter into small cubes or grate it with a box grater for easier blending. Add the butter to the dry ingredients and work it in using your hands or a pastry cutter until the mixture resembles coarse crumbs. Stir in the buttermilk with a rubber spatula just until a soft dough forms.
• Turn the dough out onto a lightly floured surface and gently bring it together by hand. Pat it into a rectangle, then fold it into thirds like a letter. Turn the dough 90 degrees, gather any loose bits, and flatten it back into a rectangle. Repeat the folding process two more times to create layers. Using a floured 2.5-inch biscuit cutter, cut out biscuits. Gather and re-roll the scraps as needed until you have 10 to 12 biscuits.
• Place the biscuits on the prepared baking sheet and bake for 15 to 17 minutes, or until they are golden brown. Remove them from the oven and immediately brush the tops with melted butter.

For the Hot Honey:

• In a small saucepan, combine the honey and crushed red pepper flakes. Bring the mixture to a gentle simmer over medium heat, then remove from the heat and stir in the apple cider vinegar. Allow the hot honey to cool to room temperature. Use it right away to drizzle over the chicken, or store it in a glass container and refrigerate until you're ready to use.

To Assemble:

• Carefully split each biscuit in half. Place a piece of fried chicken on the bottom half of each biscuit. Drizzle generously with the hot honey. Add pickle slices if desired. Top with the remaining biscuit halves.

Serve warm and enjoy!