Add the pale ale, milk and Tabasco to a bowl. Add the chicken, cover with plastic wrap, place in the refrigerator and allow to chill for at least one hour and up to over night.
Add 3 to 4 inches of vegetable oil to a pot, clip a deep fry thermometer onto the side, heat oil to 375. Adjust heat to maintain that temperature.
In a medium sized bowl stir together the flour, paprika, cayenne, garlic powder and salt.
One at a time remove the chicken from the marinade. Add to the flour bowl, tossing to coat, place it back into the milk bowl until covered with milk, then back into the flour bowl until well coated with flour.
Add chicken to a wire rack that has been placed over a baking sheet. Repeat for the rest of the chicken pieces. Then add to the fryer. Fryer until golden brown and cooked through, about 5 minutes.Return to the wire rack (this will kip it cripsy on all sides, Placing on a paper towel will make the under side soggy. Place in a 175F oven for up to 2 hours to make ahead.)
Split the biscuits adding one chicken per biscuit, drizzle chicken with honey (if desired) before adding top biscuit. .