# 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 cold unsalted butter, cubed
18 - 3/4 cup cold buttermilk (plus extra for brushing)
# Method:
01 - In a large bowl, whisk together buttermilk and hot sauce. Submerge chicken pieces thoroughly, cover, and refrigerate for a minimum of 2 hours, preferably overnight.
02 - Preheat oven to 425°F. In a large bowl, combine flour, baking powder, baking soda, salt, and sugar. Incorporate cold butter using a pastry cutter or fingertips until mixture forms coarse crumbs. Stir in cold buttermilk until just combined.
03 - Transfer dough to a floured surface and gently flatten to 1 inch thickness. Fold dough in half and pat down; repeat 3 to 4 times for layered biscuits. Cut with a 2.5 inch biscuit cutter. Arrange rounds on a baking sheet lined with parchment, brush tops with buttermilk, and bake for 12 to 15 minutes until golden.
04 - In a shallow dish, blend flour, paprika, garlic powder, onion powder, cayenne, salt, and black pepper thoroughly.
05 - Heat 2 inches of vegetable oil in a heavy skillet to 350°F. Remove chicken from marinade and allow excess to drip away. Coat each piece evenly with seasoned flour, pressing gently to adhere. Fry in batches, turning as needed, for 12 to 15 minutes or until golden brown and internal temperature reaches 165°F. Place cooked chicken on wire rack to drain.
06 - Serve fried chicken hot alongside freshly baked buttermilk biscuits.
