# What You'll Need:
→ Fried Chicken
01 - 8 pieces chicken drumsticks and thighs, skin-on, bone-in
02 - 2 cups buttermilk
03 - 1 tablespoon hot sauce
04 - 2 cups all-purpose flour
05 - 1 tablespoon paprika
06 - 2 teaspoons garlic powder
07 - 2 teaspoons onion powder
08 - 1 teaspoon cayenne pepper
09 - 2 teaspoons salt
10 - 1 teaspoon black pepper
11 - Vegetable oil for frying
→ Buttermilk Biscuits
12 - 2 cups all-purpose flour
13 - 1 tablespoon baking powder
14 - 1/2 teaspoon baking soda
15 - 1 teaspoon salt
16 - 1 tablespoon sugar
17 - 1/2 cup cold unsalted butter, cubed
18 - 3/4 cup cold buttermilk
# Directions:
01 - In a large bowl, combine buttermilk and hot sauce. Submerge chicken pieces completely. Cover and refrigerate for at least 2 hours, preferably overnight.
02 - Preheat oven to 425°F. In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
03 - Cut cold butter into dry ingredients using a pastry cutter or fingers until mixture resembles coarse crumbs.
04 - Pour in cold buttermilk and stir gently until just combined without overmixing.
05 - Transfer dough to a floured surface. Pat to 1-inch thickness, then fold in half and pat down. Repeat folding 3–4 times. Cut biscuits with a 2.5-inch cutter. Place on a parchment-lined baking sheet and brush tops with buttermilk.
06 - Bake for 12 to 15 minutes until golden brown and puffed.
07 - In a shallow dish, combine flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
08 - Pour 2 inches of vegetable oil into a heavy skillet and heat to 350°F, maintaining temperature for consistent frying.
09 - Remove chicken from marinade, letting excess drip off. Dredge pieces thoroughly in the seasoned flour mixture. Fry in batches, turning occasionally, for 12 to 15 minutes or until crust is golden and internal temperature reaches 165°F. Drain on a wire rack.
10 - Present fried chicken immediately alongside freshly baked buttermilk biscuits.
