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. Work butter into the dry ingredients until it resembles coarse crumbs. Stir in buttermilk 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 2½-inch biscuit cutter, cut out the biscuits. Continue to gather any scrap pieces of dough, patting it back down to half-inch thickness and cutting it until you have ten to twelve biscuits.

Bake for fifteen to seventeen minutes or until lightly golden brown. Remove from the oven and brush with melted butter.

Add honey and pepper flakes to a small saucepan simmering over medium heat; remove from heat when done cooking and stir in apple cider vinegar.

Cool to room temperature before drizzling over fried chicken immediately or transfer to glass container for refrigeration until ready for use.

Split biscuits in half placing fried chicken piece on top of each half followed by hot honey drizzle; serve with pickle slices if desired.

Enjoy!