In a bowl, stir hot sauce and buttermilk. Put the chicken and let it soak for a minimum of 30 minutes or preferably overnight in the refrigerator.

In a separate bowl, mix garlic powder, onion powder, paprika, flour, salt and pepper.

In a fryer or a deep skillet, warm the oil at a temperature of 175 C (350 F).

Take out the chicken from the buttermilk, allowing excess to drip off, then coat it in the mixture of flour.

Time to fry the chicken in batches until well cooked and golden brown, it should take around 5-7 minutes per side. Drain on paper towels.

Let's prepare the honey sauce, combine the red pepper flakes and honey in a saucepan over low flame. Mix until thoroughly combined and well warmed. You can add apple cider vinegar for a zesty flavour.

Let's make the biscuits:

Set the temperature of the oven to 220 C (425 F).

In a large-sized bowl, mix baking powder, flour and salt.

Use your finger or a pastry cutter to mix in the cold butter until the mixture turns like coarse crumbs.

Gradually add the buttermilk, mixing until everything is just combined. Avoid overmixing.

On a floured surface, put the dough and slowly knead it a couple of times. Shape it into a round of thickness around an inch.

Use a glass or a biscuit cutter to cut out biscuits and put them on a baking sheet lined with parchment paper.

Bake until turn golden brown, it may take around 15 minutes.