# 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 more for brushing
# Method:
01 - In a large mixing bowl, blend buttermilk with hot sauce. Submerge chicken pieces ensuring full coverage. Cover and chill for a minimum of 2 hours, preferably overnight.
02 - Preheat oven to 425°F. Combine flour, baking powder, baking soda, salt, and sugar in a large bowl. Using a pastry cutter or fork, work in cold butter until the texture resembles coarse crumbs. Stir in cold buttermilk, mixing just until incorporated.
03 - Transfer dough to a floured surface and gently pat to 1-inch thick. Fold dough and pat down; repeat this process 3–4 times. Cut rounds with a 2.5-inch biscuit cutter and arrange on a parchment-lined baking sheet. Brush tops with buttermilk. Bake for 12–15 minutes until golden brown.
04 - In a shallow dish, mix flour with paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper until evenly distributed.
05 - Heat 2 inches of vegetable oil to 350°F in a heavy skillet. Remove marinated chicken, allowing excess marinade to drip off. Thoroughly coat each piece in seasoned flour, pressing firmly. Fry in batches, turning for even browning, for 12–15 minutes or until golden and internal temperature reaches 165°F. Drain on wire rack.
06 - Serve the crisp fried chicken hot alongside freshly baked buttermilk biscuits.
