# What You 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, plus extra for brushing
# How-To:
01 - Combine buttermilk and hot sauce in a large bowl. Submerge chicken pieces, cover, and refrigerate for a minimum of 2 hours or overnight.
02 - Preheat oven to 425°F. Whisk together flour, baking powder, baking soda, salt, and sugar in a large bowl. Cut in cold butter until mixture resembles coarse crumbs. Stir in cold buttermilk until just combined.
03 - Turn dough onto a floured surface and pat to 1-inch thickness. Fold dough in half and pat down, repeating 3–4 times. Cut biscuits with a 2.5-inch cutter and place on parchment-lined baking sheet. Brush tops with buttermilk. Bake 12–15 minutes until golden.
04 - In a shallow dish, combine flour, paprika, garlic powder, onion powder, cayenne, salt, and pepper.
05 - Heat vegetable oil to 350°F in a heavy skillet. Remove chicken from marinade and let excess drip off. Press each piece into seasoned flour to coat thoroughly. Fry in batches, turning occasionally, for 12–15 minutes until golden and internal temperature reaches 165°F. Drain on a wire rack.
06 - Serve fried chicken hot alongside freshly baked buttermilk biscuits.
