Fill a large pot with about 2 inches of oil. Set pot to medium heat.

In a large bowl, mix flour, salt, pepper, garlic powder and paprika. In a separate large dish, whisk egg and water. Dredge the chicken in the flour, coating well. Shake off excess flour and dip in the egg, then back in the flour. Set aside.

Check oil temperature (around 365-375 degrees F), or drop in a little bit of flour. If it sizzles, add chicken (2-4 pieces at a time) and fry until golden brown – about 8 to 10 minutes, or so. Cook remaining chicken in batches.

Transfer to a paper towel lined plate. Set aside.

Preheat oven to 450 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.

In a large bowl, combine flour, baking powder, salt and baking soda. Cut butter into small cubes, or use a box grater to shred (this makes it SO easy!) Work butter into the dry ingredients until it resembles coarse crumbs. Stir in buttermilk using a rubber spatula, until a soft dough forms.

Scoop the dough onto a lightly floured surface and gently work it together with your hands. Pat the dough into a rectangle and fold it in thirds. Turn the dough, gather any crumbs, and flatten back into a rectangle. Repeat this process two more times.

Using a floured 2.5-inch biscuit cutter, cut out the biscuits. Continue to gather any scrap pieces of dough, patting it back down to ½-inch thickness, and cutting it until you have 10-12 biscuits.

Bake for 15-17 minutes, or until lightly golden brown. Remove from the oven and brush with melted butter.

Add honey and pepper flakes to a small saucepan. Simmer over medium heat. Remove from heat. Stir in apple cider vinegar.

Cool to room temperature and use immediately by drizzling over your fried chicken. Or, transfer to a glass container and refrigerate until ready to use.

Split biscuits in half. Place a fried chicken piece on top of each half. Drizzle with hot honey. Serve with pickle slices, if desired.

Enjoy!