Heat oil in a large pot over medium-high heat until it reaches 365°F to 375°F. Coat chicken tenders with seasoned flour, dip in beaten egg, and return to flour. Fry for 8-10 minutes until golden brown. Drain on paper towels.

Preheat oven to 450°F. In a mixing bowl, whisk together flour, baking powder, baking soda, and salt. Cut in cold butter until coarse crumbs form. Stir in buttermilk until just combined. Fold dough three times, roll to 1-inch thickness, cut rounds, and bake for 15-17 minutes.

In a small saucepan over low heat, combine honey, crushed red pepper flakes, and apple cider vinegar. Stir until warm and syrupy, about 3-5 minutes.

Split baked biscuits and place crispy fried chicken on the bottom half of each biscuit. Drizzle hot honey over chicken, cap with top half, and serve with pickles.