# 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
# Directions:
01 - Combine buttermilk and hot sauce in a large bowl. Submerge chicken pieces ensuring full coating. Cover and refrigerate for a minimum of 2 hours or overnight for best results.
02 - Preheat oven to 425°F. Whisk flour, baking powder, baking soda, salt, and sugar in a large bowl. Cut cold butter into dry ingredients until mixture resembles coarse crumbs. Stir in cold buttermilk until just combined.
03 - Transfer dough to a floured surface and pat to 1-inch thickness. Fold dough in half and pat down; repeat 3 to 4 times. Cut biscuits with a 2.5-inch cutter. Arrange on parchment-lined baking sheet, brush tops with buttermilk, and bake 12 to 15 minutes until golden.
04 - Mix flour, paprika, garlic powder, onion powder, cayenne, salt, and black pepper in a shallow dish.
05 - Heat vegetable oil to 350°F in a heavy skillet with 2 inches depth. Remove chicken from marinade letting excess drip off, then dredge each piece in seasoning flour, pressing to adhere. Fry in batches, turning occasionally, for 12 to 15 minutes or until golden and internal temperature reaches 165°F. Drain on wire rack.
06 - Serve hot fried chicken accompanied by buttermilk biscuits.
