Begin by marinating the chicken. In a bowl, mix buttermilk and half the salt, pepper, and spices. Add the chicken strips and let them soak for at least 15 minutes.

In a separate bowl, whisk together the flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.

Remove chicken from marinade, allowing excess buttermilk to drip off. Dredge each strip in the seasoned flour, shaking off any excess.

Heat oil in a frying pan or deep fryer over medium-high heat until it reaches 350°F (175°C). Fry chicken strips in batches until golden brown and cooked through (about 5-7 minutes each). Use a thermometer to check that the internal temperature reaches 165°F (75°C). Transfer to paper towels to drain.

While the chicken is frying, preheat the oven to 450°F (230°C) for the biscuits.

In a large mixing bowl, combine the flour, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs.

Make a well in the center and pour in the milk. Stir until just combined. Do not overmix.

Turn the dough onto a floured surface and gently knead a few times. Roll it to about 1-inch thick. Cut out biscuits with a biscuit cutter and place them on a baking sheet.

Bake the biscuits in the preheated oven for 15-20 minutes or until golden brown.

Meanwhile, prepare the hot honey. In a small saucepan over low heat, combine honey and hot sauce. Stir until heated through and well mixed.

Once the biscuits and chicken are ready, assemble by placing a chicken strip inside each biscuit and drizzling with hot honey.