# Ingredients:
→ 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 cold unsalted butter, cubed
18 - 3/4 cup cold buttermilk
19 - Additional buttermilk for brushing
# Directions:
01 - Combine buttermilk and hot sauce in a large bowl. Submerge chicken pieces fully, cover, and refrigerate for at least 2 hours or preferably overnight.
02 - Preheat oven to 425°F. In a bowl, whisk flour, baking powder, baking soda, salt, and sugar. Cut in cold butter until mixture resembles coarse crumbs. Stir in cold buttermilk until just combined.
03 - Turn dough onto floured surface, gently pat to 1-inch thickness. Fold dough in half and pat down 3 to 4 times. Cut biscuits using a 2.5-inch cutter and place on parchment-lined baking sheet. Brush tops with buttermilk. Bake 12 to 15 minutes until golden.
04 - In a shallow dish, combine flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
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 in seasoned flour, pressing to adhere. Fry in batches 12 to 15 minutes, turning occasionally, until golden and internal temperature reaches 165°F. Drain on wire rack.
06 - Serve fried chicken immediately alongside fresh buttermilk biscuits.
