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Slice the chicken into bite-sized pieces, about 2-3” wide. Place into an airtight container or plastic bag. Pour the buttermilk on top and seal tight. Set in the fridge for at least 1 hour.
Add enough neutral oil to a large pot to be 3-4” deep. Heat the oil to 350F.
In a large bowl, mix the flour, seasoning, garlic powder, and baking powder together.
Using a slotted spoon, dredge the chicken through the flour mixture to coat well. Place on a separate plate.
Fry the chicken in small batches until golden brown on both sides, about 3-5 minutes.
In a separate bowl, whisk the honey and hot sauce together. Generously brush the chicken in the sauce.
For the Biscuits: Preheat oven to 450F. Line a baking pan with parchment paper.
Mix the flour, baking powder, baking soda, sugar, and salt together.
Add the grated butter. Use a fork or your hands to mix until crumb-like texture.
Add the buttermilk and mix until a moist dough.
Roll out the dough on a lightly floured surface to ½” thick. Use a 2” cookie cutter or glass to cut the biscuits. Place on the prepared baking pan.
Bake for 8-12 minutes, until golden brown on top.
To Assemble: Slice the biscuits in half lengthwise, add a fried chicken nugget, then the top half of the biscuit. Serve warm with pickles.