# 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
# Preparation Steps:
01 - Combine buttermilk and hot sauce in a large bowl. Add chicken pieces and coat thoroughly. Cover and refrigerate at least 2 hours or overnight for optimal 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 just until combined.
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. Place on parchment-lined baking sheet, brush tops with buttermilk. Bake 12 to 15 minutes until golden brown.
04 - Mix flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper in a shallow dish.
05 - Heat vegetable oil 2 inches deep to 350°F in a heavy skillet or Dutch oven. Remove chicken from marinade, allowing excess to drip off. Dredge each piece in seasoned 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 fried chicken hot alongside fresh buttermilk biscuits.
