Fill a large pot with about 2 inches of oil and set it to medium heat. In a large bowl, mix 1-1/2 cups of flour, salt, pepper, garlic powder, and paprika. In a separate dish, whisk the egg and water together. Dredge each piece of chicken in the flour, dip it into the egg wash, and then coat it in the flour once more.

Once the oil reaches 365-375 degrees F, add the chicken in batches of 2-4 pieces. Fry until golden brown and cooked through, which usually takes 8 to 10 minutes, then transfer to a paper towel-lined plate.

Preheat your oven to 450 degrees F and line a baking sheet with parchment paper. In a large bowl, whisk together 2 cups of flour, baking powder, salt, and baking soda.

Cut the cold butter into small cubes or shred it directly into the flour. Work the butter into the dry ingredients until it looks like coarse crumbs, then stir in the buttermilk with a spatula until a soft dough forms.

Turn the dough onto a floured surface, pat into a rectangle, and fold in thirds. Repeat this process two more times, flatten to 1/2-inch thickness, and cut out 10-12 biscuits.

Bake for 15-17 minutes until lightly golden brown, then immediately brush the tops with melted butter.

In a small saucepan, simmer honey and red pepper flakes over medium heat. Remove from heat, stir in apple cider vinegar, and let cool slightly.

Split warm biscuits in half, place a piece of fried chicken on the bottom, drizzle with hot honey, top with pickles if desired, and serve immediately.