Combine the water, 2 tablespoons of the salt and the sugar in a saucepan over medium heat. Stir until the salt and sugar have dissolved. Remove the pan from the heat and allow to cool. Add the ice. Place the chicken in a large ziplock bag, then pour the brine over it. Seal the bag and refrigerate for 6 hours.

Remove the chicken from the brine and discard the brine.

Heat 3 inches of oil in a deep fryer or a large, deep Dutch oven or stockpot to 340ºF. Place a wire rack over a baking sheet and set aside.

In a medium bowl or a shallow dish, combine 2 cups of the flour, the remaining 2 teaspoons of salt and the pepper. In another bowl, whisk together the half-and-half and the honey. In a third bowl, whisk together the remaining 2 cups flour, cornstarch and herbs de Provence.

Dredge each piece of chicken in the first flour mixture, followed by the milk and honey, then into the herbed flour. Place each piece on a clean baking sheet. Depending on how big your fryer is, you may have to work in batches to avoid crowding the pot. Place the larger pieces of chicken in the fryer and fry for 2 1/2 to 3 minutes. Add the remaining pieces of chicken and continue to fry for about 14 more minutes, or until the juices from the chicken run clear. Try to retain a frying temperature of 325ºF to 335ºF. When the chicken is done, place on the wire rack to drain.

Serve the chicken with the biscuits and the hot honey sauce.

Preheat the oven to 450ºF.

Place 1 1/2 cups of the flour in a large bowl. Add the shortening, and use your fingers to break it up and distribute it through the flour. Pour in the buttermilk and the heavy cream and stir just until incorporated.

Sprinkle about 1/4 cup of the flour on a counter or work space. Turn the dough out onto the counter. Using floured hands, knead the dough by folding it over and pressing it down. Continue to add flour as needed, 1 tablespoon at a time, until the dough is smooth and not sticky.

Pat the dough into a 3/4-inch thick disc. Cut biscuits with a 2-inch cutter, pressing straight down and not twisting. Combine the scraps and pat into a 3/4-inch thick disc and cut into biscuits.

Place the biscuits on an ungreased light metal baking sheet, with their sides touching. **

Bake the biscuits for 16-18 minutes, or until lightly browned.

Combine the honey, hot sauce and red pepper in a small bowl and whisk to combine. Cover and store at room temperature for up to 1 day.