Marinate: Soak the chicken in buttermilk for at least 30 minutes (or overnight) to tenderize and enhance flavor.

Coat: In a bowl, mix flour, paprika, garlic powder, salt, and pepper. Remove chicken from buttermilk, allowing excess to drip off, and dredge in the flour mixture until fully coated.

Fry: Heat oil in a large skillet over medium-high heat. Fry chicken until golden brown and cooked through (about 4-5 minutes per side). Drain on paper towels.

Mix Dry Ingredients: In a large bowl, whisk together flour, baking powder, baking soda, and salt.

Cut in Butter: Add cold butter and use a pastry cutter or your fingers to work it into the flour until the mixture resembles coarse crumbs.

Add Buttermilk: Stir in buttermilk until just combined. Do not overmix.

Shape Biscuits: Turn dough onto a floured surface and gently knead. Pat into a 1-inch-thick rectangle and cut biscuits using a round cutter.

Bake: Place biscuits on a baking sheet and bake at 425°F (220°C) for 12-15 minutes, or until golden brown.

Heat honey in a small saucepan over low heat. Stir in red pepper flakes, vinegar (if using), and a pinch of salt.

Simmer for 1-2 minutes, then remove from heat. Let it cool slightly before using.

Slice the biscuits in half and place a piece of fried chicken on the bottom half. Drizzle generously with hot honey. Top with the other biscuit half and serve warm.