# Components:
→ 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 additional for brushing
# Directions:
01 - In a large bowl, combine buttermilk and hot sauce. Add chicken pieces, ensuring they are fully coated. 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 until combined.
03 - Cut cold butter into the flour mixture using a pastry cutter or fingers until the texture resembles coarse crumbs. Add cold buttermilk and stir gently until just combined.
04 - Turn dough onto a floured surface and gently pat to approximately 1 inch thickness. Fold dough in half and pat down; repeat 3 to 4 times to create layers. Cut into biscuits using a 2.5-inch cutter. Place on parchment-lined baking sheet and brush tops lightly with buttermilk. Bake for 12 to 15 minutes or until golden brown.
05 - In a shallow dish, combine all-purpose flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Mix thoroughly.
06 - Heat 2 inches of vegetable oil in a heavy skillet to 350°F. Remove chicken from marinade, letting excess drip off. Dredge each piece in the seasoned flour mixture, pressing to adhere. Fry chicken in batches for 12 to 15 minutes, turning occasionally, until golden brown and the internal temperature reaches 165°F. Drain on a wire rack.
07 - Serve the fried chicken hot alongside freshly baked buttermilk biscuits.
