Fill a large pot with about 2 inches of oil and set it to medium heat.

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

Dredge the chicken in the flour mixture, dip in the egg wash, and back in the flour. Set aside.

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

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

Preheat oven to 450°F and 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 shred using a box grater. Work butter into dry ingredients until it resembles coarse crumbs.

Stir in buttermilk until a soft dough forms. Pat the dough into a rectangle, fold it in thirds, and repeat this process two more times.

Cut out biscuits using a floured 2.5-inch biscuit cutter. Bake for 15-17 minutes until lightly golden brown. Brush with melted butter.

In a small saucepan, combine honey and pepper flakes. Simmer over medium heat, then remove from heat and stir in apple cider vinegar. Cool to room temperature and drizzle over the fried chicken.

To assemble, split biscuits in half and place a piece of fried chicken on top of each half. Drizzle with hot honey and serve with pickle slices if desired.