Prepare the Fried Chicken:

1. Heat Oil: Fill a large pot with about 2 inches of oil and heat to 365-375°F (185-190°C).
2. Prepare Coatings: In one bowl, combine flour, salt, pepper, garlic powder, and smoked paprika. In another bowl, whisk together the egg and water.
3. Dredge Chicken: Coat each chicken strip in the flour mixture, then dip into the egg wash, and coat again in the flour mixture.
4. Fry Chicken: Fry the chicken in batches for 8-10 minutes until golden brown and cooked through. Transfer to a paper towel-lined plate to drain excess oil.

Make the Buttermilk Biscuits:

1. Preheat Oven: Preheat oven to 450°F (232°C). Line a baking sheet with parchment paper.
2. Combine Dry Ingredients: In a large bowl, whisk together flour, baking powder, salt, and baking soda.
3. Cut in Butter: Add cold butter to the flour mixture and use a pastry cutter or your fingers to work it in until the mixture resembles coarse crumbs.
4. Add Buttermilk: Pour in buttermilk and stir until just combined to form a soft dough.
5. Fold Dough: Turn the dough onto a floured surface, pat into a rectangle, fold into thirds, and repeat twice more to create layers.
6. Cut Biscuits: Roll dough to 1/2-inch thickness and cut out biscuits using a floured 2.5-inch cutter.
7. Bake: Place biscuits on the prepared baking sheet and bake for 15-17 minutes until lightly golden. Brush with melted butter upon removal.

Prepare the Hot Honey:

1. Simmer Honey: In a small saucepan, combine honey and red pepper flakes. Simmer over medium heat for about 5 minutes.
2. Add Vinegar: Remove from heat and stir in apple cider vinegar. Let cool to room temperature.

Assemble the Biscuits:

1. Split Biscuits: Carefully split each warm biscuit in half.
2. Add Chicken: Place a piece of fried chicken on the bottom half of each biscuit.
3. Drizzle Hot Honey: Generously drizzle hot honey over the chicken.
4. Serve: Top with the other half of the biscuit and serve immediately. Optionally, add pickle slices for extra tang.