Whisk the buttermilk, hot sauce, egg, salt, pepper, and garlic powder. Submerge the chicken fillets, cover, and refrigerate at least 4 hours or overnight.

Drain the fillets onto a wire rack over a baking sheet and refrigerate uncovered for 30 minutes.

Dissolve the yeast in the warm water and let it foam, about 5 minutes. Whisk the self-rising flour, baking soda, and sugar; stir in the oil, buttermilk, and yeast until just combined.

Pat the dough 1 inch thick on a floured surface and cut 3-inch rounds without twisting the cutter.

Air fry the biscuits at 350°F for 8 to 10 minutes until golden (or bake at 425°F for 12 to 14 minutes). Brush with melted butter and keep warm.

Whisk the flour, cornstarch, baking powder, salt, pepper, paprika, garlic powder, and onion powder in a shallow dish. Press each fillet into the breading, coat all sides, and rest 1 minute on the rack.

To fry: heat 1 inch of oil to 350°F and fry 2 fillets at a time, 3 to 4 minutes per side, to 165°F. Drain on a wire rack. To air fry: spray the fillets with oil and cook at 380°F for 8 minutes, flip, spray, and cook 5 to 7 minutes more to 165°F.

If making honey butter, mash the butter, honey, and salt together and spread on the split biscuits.

Split 4 biscuits, add a hot fillet to each, and serve immediately.