Prepare Fried Chicken: Fill a deep pot with enough oil to submerge the chicken tenders and heat it to 365-375°F. In a large bowl, mix the flour, salt, black pepper, garlic powder, and smoked paprika. Dredge each chicken tender in the flour mixture, dip into the beaten egg, and coat again in the flour. Fry the chicken in batches for 8-10 minutes, or until golden brown and crispy, then drain on paper towels.

Make Buttermilk Biscuits: Preheat your oven to 450°F. In a mixing bowl, combine 3 cups of the all-purpose flour, baking powder, baking soda, and salt. Cut in the chilled unsalted butter using a pastry cutter until the mixture resembles coarse crumbs. Gradually stir in the buttermilk until a soft dough forms. Turn the dough onto a floured surface, gently fold it several times, and cut into rounds.

Bake the Biscuits: Place the biscuit rounds on a baking sheet lined with parchment paper, making sure to keep some space between each. Bake the biscuits for 15-17 minutes, or until they are golden brown and puffed up nicely. Brush the tops with melted butter for an extra indulgent finish.

Prepare Hot Honey: While the biscuits bake, combine the honey and crushed red pepper flakes in a small saucepan over low heat. Stir often and let it simmer gently for about 5 minutes, allowing the flavors to meld. Remove from heat and stir in apple cider vinegar. Let the hot honey cool slightly before drizzling it over the assembled biscuits.

Assemble Biscuits: Once the biscuits are baked and slightly cooled, slice them in half horizontally. Place a generous piece of fried chicken on the bottom half of each biscuit. Drizzle the hot honey over the chicken and, if desired, add pickles. Top with the biscuit lid.