# 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, enough to cover 2 inches in skillet
→ 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 granulated sugar
17 - 1/2 cup cold unsalted butter, cubed
18 - 3/4 cup cold buttermilk, plus more for brushing
# Directions:
01 - Combine buttermilk and hot sauce in a large bowl. Submerge chicken pieces, cover, and refrigerate for at least 2 hours or overnight for best flavor.
02 - Set oven to 425°F. Whisk flour, baking powder, baking soda, salt, and sugar together. Cut cold butter into dry ingredients until texture resembles coarse crumbs. Stir in cold buttermilk until just combined.
03 - Turn dough onto floured surface and gently pat to 1-inch thickness. Fold in half and pat down 3–4 times. Cut with a 2.5-inch biscuit cutter. Place biscuits on lined baking sheet, brush with buttermilk, and bake 12–15 minutes until golden.
04 - Mix all-purpose 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 depth of 2 inches in a heavy skillet. Remove chicken from marinade, let excess drip off. Dredge pieces in seasoned flour, pressing to adhere. Fry in batches 12–15 minutes, turning occasionally until golden and internal temperature reaches 165°F. Drain on wire rack.
06 - Plate fried chicken hot alongside freshly baked buttermilk biscuits.
