For the Chicken:

1. Prep the Chicken: Season the chicken tenders with salt, pepper, garlic powder, and paprika.
2. Dredge the Chicken: In a shallow dish, whisk together the flour and a pinch of salt. In another bowl, beat the egg. Dip each chicken tender into the egg, then dredge it in the flour mixture, making sure it’s evenly coated.
3. Fry the Chicken: Heat vegetable oil in a large skillet over medium-high heat. Once the oil is hot, carefully fry the chicken tenders in batches, cooking each side for 4-5 minutes until golden brown and crispy. Remove from the oil and drain on paper towels.

For the Biscuits:

1. Prep the Biscuit Dough: Preheat your oven to 450°F (230°C). In a large bowl, whisk together the all-purpose flour, baking powder, and a pinch of salt. Add the cubed cold butter and cut it into the flour mixture using a pastry cutter or fork until it resembles coarse crumbs.
2. Add the Buttermilk: Pour in the buttermilk and gently stir until the dough just comes together. Be careful not to overwork the dough.
3. Form the Biscuits: Turn the dough out onto a floured surface and gently pat it into a 1-inch thick rectangle. Fold the dough over a few times to create layers, then pat it back out. Using a biscuit cutter, cut out biscuits and place them on a baking sheet.
4. Bake the Biscuits: Brush the tops with melted butter and bake for 10-12 minutes, or until golden brown.

For the Hot Honey:

1. Make the Hot Honey: In a small saucepan, heat the honey over low heat. Stir in the red pepper flakes and apple cider vinegar, and let the mixture simmer for 1-2 minutes. Remove from heat and set aside.

Assemble the Hot Honey Chicken Biscuits:

1. Assemble: Split the warm biscuits in half. Place a fried chicken tender on the bottom half of each biscuit, then drizzle generously with hot honey.
2. Serve: Place the top half of the biscuit on the chicken and serve immediately.