Prepare the Chicken:

• In a shallow bowl, combine the all-purpose flour, salt, pepper, garlic powder, and paprika.
• In another shallow bowl, beat the egg until smooth.
• Dip each chicken tender into the egg, then dredge it in the flour mixture, making sure to coat it evenly.
• Heat vegetable oil in a deep skillet or fryer to 375°F (190°C).
• Fry the chicken tenders in batches for about 4-5 minutes per side, or until golden brown and fully cooked (internal temperature should reach 165°F or 74°C).
• Drain the chicken tenders on a paper towel-lined plate to remove excess oil.

Make the Biscuits:

• Preheat the oven to 450°F (232°C) and line a baking sheet with parchment paper.
• In a large bowl, whisk together the all-purpose flour and baking powder.
• Add the cold, cubed butter and use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
• Stir in the buttermilk until the dough just comes together. Do not overmix.
• Turn the dough onto a lightly floured surface and gently fold it a few times to bring it together. Pat the dough into a 1-inch thick rectangle and cut it into 8-10 biscuits using a biscuit cutter or glass.
• Place the biscuits on the prepared baking sheet and bake for 12-15 minutes, or until golden brown.
• Brush the tops with melted butter after baking for a glossy finish.

Make the Hot Honey:

• In a small saucepan, combine the honey, red pepper flakes, and apple cider vinegar.
• Heat over medium-low heat for 2-3 minutes, stirring occasionally, until the mixture is warm and well combined.
• Remove from heat and set aside.

Assemble the Dish:

• Split each biscuit in half and place a fried chicken tender on the bottom half.
• Drizzle the hot honey sauce generously over the chicken and top with the other half of the biscuit.

Serve:

• Serve immediately while the biscuits are warm, and enjoy the sweet, spicy, and savory combination!