Flaky buttermilk biscuits filled with crispy fried chicken tenders and drizzled with spicy-sweet hot honey, perfect for brunch or a comforting meal.

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In a bowl, mix 1 1/2 cups flour, salt, pepper, garlic powder, and smoked paprika.
Whisk egg and water in another bowl.
Dredge chicken in flour mixture, then egg, then flour again.
Heat oil to 365–375°F and fry chicken until golden and cooked through, 8–10 minutes. Drain on paper towels.
Preheat oven to 450°F and prepare a baking sheet.
In a bowl, whisk 2 cups flour, baking powder, salt, and baking soda. Cut in cold butter until crumbly.
Stir in buttermilk to form dough. Pat out and fold dough 3 times, then roll to 1/2 inch thick and cut biscuits.
Bake 15–17 minutes or until golden. Brush tops with melted butter.
For hot honey, combine honey and red pepper flakes in a saucepan. Warm gently, then stir in vinegar and let cool.
To serve, split biscuits, add fried chicken, drizzle with hot honey, and add pickles if using.