# 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, plus extra for brushing
# Method:
01 - Combine buttermilk and hot sauce in a large bowl. Submerge chicken pieces fully, cover, and refrigerate for at least 2 hours, preferably overnight.
02 - Preheat oven to 425°F. Whisk flour, baking powder, baking soda, salt, and sugar in a bowl. Cut in cold butter until mixture resembles coarse crumbs. Stir in cold buttermilk until just combined.
03 - Turn dough onto a floured surface, pat to 1-inch thickness. Fold in half and pat down; repeat 3 to 4 times. Cut biscuits with a 2.5-inch cutter, place on parchment-lined sheet, brush tops with buttermilk, and bake 12–15 minutes until golden.
04 - Mix flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper in a shallow dish.
05 - Heat vegetable oil to 350°F to a 2-inch depth in a heavy skillet. Remove chicken from marinade, letting excess drip off. Coat each piece in the flour mixture, pressing to adhere. Fry in batches for 12–15 minutes, turning occasionally, until golden and an internal temperature of 165°F is reached. Drain on a wire rack.
06 - Serve fried chicken immediately alongside warm buttermilk biscuits.
