# 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 ground 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 granulated sugar
17 - 1/2 cup unsalted butter, cold and cubed
18 - 3/4 cup cold buttermilk, plus more for brushing
# Method:
01 - In a large bowl, whisk together buttermilk and hot sauce. Submerge chicken pieces ensuring full coverage, cover, and refrigerate for at least 2 hours or overnight for enhanced flavor.
02 - Preheat oven to 425°F. Whisk 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 without overmixing.
03 - Turn dough onto floured surface, gently pat to 1-inch thickness. Fold dough in half and pat down; repeat 3 to 4 times. Cut biscuits using a 2.5-inch cutter, arrange on parchment-lined baking sheet, brush with buttermilk, and bake 12 to 15 minutes until golden brown.
04 - Combine flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper in a shallow dish.
05 - Heat vegetable oil to 350°F in a heavy skillet or Dutch oven. Remove chicken from marinade, allowing excess to drip off. Dredge pieces in seasoned flour, pressing to adhere. Fry in batches, turning occasionally, until golden and internal temperature reaches 165°F, about 12 to 15 minutes. Drain on wire rack.
06 - Plate fried chicken while hot alongside freshly baked buttermilk biscuits.
