Prepare the Fried Chicken: Heat vegetable oil in a deep pot over medium-high heat until it reaches 365-375°F. In a bowl, combine flour, salt, pepper, garlic powder, and paprika. Dredge each chicken tender in flour, dip into egg mixture, coat in flour again, and fry for 8-10 minutes until golden brown. Drain on paper towels.

Make the Buttermilk Biscuits: Preheat your oven to 450°F and line a baking sheet with parchment paper. In another bowl, whisk together flour, baking powder, baking soda, and salt. Cut in cold butter until it resembles coarse crumbs. Stir in buttermilk until a sticky dough forms. Turn out onto a floured surface, pat into shape, fold to create layers, and cut out biscuits. Bake for 15-17 minutes until golden.

Prepare the Hot Honey Drizzle: In a small saucepan over low heat, combine honey and crushed red pepper flakes. Stir occasionally for 3-5 minutes. Remove from heat, stir in apple cider vinegar, and let cool slightly.

Assemble the Hot Honey Chicken Biscuits: Split the baked biscuits in half, place a fried chicken tender on the bottom half, drizzle with hot honey, top with the other half, and serve warm.