# 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 (4 ounces) cold unsalted butter, cubed
18 - 3/4 cup cold buttermilk, plus extra for brushing
# How To Make It:
01 - Combine buttermilk and hot sauce in a large bowl. Add chicken pieces, ensuring full coating. Cover and refrigerate for at least 2 hours or overnight for best flavor.
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 until mixture resembles coarse crumbs. Add cold buttermilk and mix until just combined.
04 - Turn dough onto floured surface, gently pat to 1-inch thickness. Fold dough in half and pat down repeatedly 3 to 4 times. Cut biscuits using a 2.5-inch cutter. Place on parchment-lined baking sheet, brush tops with buttermilk, and bake for 12 to 15 minutes until golden brown.
05 - In a shallow dish, combine flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
06 - Heat vegetable oil to 350°F in a heavy skillet to 2-inch depth. Remove chicken from marinade allowing excess to drip off. Dredge each piece in seasoned flour, pressing to adhere. Fry in batches for 12 to 15 minutes, turning occasionally, until golden brown and internal temperature reaches 165°F. Drain on wire rack.
07 - Serve fried chicken hot alongside freshly baked buttermilk biscuits.
