# What You Need:
→ Fried Chicken
01 - 8 pieces skin-on, bone-in chicken drumsticks and thighs
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, sufficient to fill 2 inches in skillet
→ Buttermilk Biscuits
12 - 2 cups all-purpose flour
13 - 1 tablespoon baking powder
14 - ½ teaspoon baking soda
15 - 1 teaspoon salt
16 - 1 tablespoon granulated sugar
17 - ½ cup cold unsalted butter, cubed
18 - ¾ cup cold buttermilk, plus additional for brushing
# Directions:
01 - Combine buttermilk and hot sauce in a large bowl. Submerge chicken pieces completely in the mixture and refrigerate covered for at least 2 hours, preferably overnight.
02 - Preheat oven to 425°F (220°C). Whisk together flour, baking powder, baking soda, salt, and sugar in a large bowl.
03 - Cut cold butter into the dry ingredients using a pastry cutter or fingers until mixture resembles coarse crumbs. Add cold buttermilk and stir gently until just combined.
04 - Turn dough onto a floured surface and gently pat to 1-inch thickness. Fold dough in half and pat down 3–4 times. Cut biscuits with a 2.5-inch cutter, place on parchment-lined baking sheet, brush tops with buttermilk, and bake 12–15 minutes until golden brown.
05 - In a shallow dish, mix all-purpose flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
06 - Heat vegetable oil to 350°F (175°C) to a depth of 2 inches in a heavy skillet. Remove chicken from marinade, allowing excess to drip off. Thoroughly dredge each piece in seasoned flour, pressing to adhere. Fry in batches for 12–15 minutes, turning occasionally, until golden brown and internal temperature registers 165°F (75°C). Drain on a wire rack.
07 - Serve fried chicken piping hot accompanied by freshly baked buttermilk biscuits.
