Begin by heating vegetable oil in a large pot over medium-high heat until it reaches 365-375°F. Prepare a dredging station with a seasoned flour mixture and an egg wash. Dredge chicken tenders in flour, dip in egg wash, then return to flour for even coating. Fry chicken in batches for 8-10 minutes until golden and crispy. Drain on paper towels.

Preheat oven to 450°F. In a large bowl, whisk together all-purpose flour, baking powder, salt, and baking soda. Cut in cold butter using a pastry cutter until it resembles coarse crumbs. Mix in buttermilk until a dough forms. Turn the dough out onto a floured surface, folding it a few times, then pat to about 1-inch thick. Cut out biscuits and place on a baking sheet.

Bake biscuits for 15-17 minutes until puffed and golden brown on top. Rotate the baking sheet halfway through for even baking. Remove from oven and brush tops with melted butter.

In a small saucepan, combine honey, crushed red pepper flakes, and apple cider vinegar over medium heat. Stir and allow to simmer for 5-7 minutes until slightly thickened. Remove from heat and allow to cool.

To assemble, split each biscuit in half. Place a generous layer of fried chicken on the bottom half. Drizzle hot honey over the chicken, allowing it to soak into the biscuits. Place the tops back on.