# What You Need:
→ 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, sufficient for frying (approximately 3 cups)
→ 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 (115 g) cold unsalted butter, cubed
18 - 3/4 cup cold buttermilk, plus additional for brushing
# Directions:
01 - Combine buttermilk and hot sauce in a large bowl. Add chicken pieces ensuring complete coverage. Cover and refrigerate for a minimum of 2 hours, preferably overnight.
02 - Preheat oven to 425°F. In a bowl, whisk together flour, baking powder, baking soda, salt, and sugar. Incorporate cold butter using a pastry cutter until mixture resembles coarse crumbs. Add cold buttermilk and mix gently until combined.
03 - Transfer dough to a floured surface and pat to 1-inch thickness. Fold in half and pat down; repeat fold and pat 3 to 4 times. Cut dough into 2.5-inch rounds. Arrange on parchment-lined baking sheet and brush tops with buttermilk. Bake for 12 to 15 minutes until golden brown.
04 - Combine 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 to a depth of 2 inches. Remove chicken from marinade, allowing excess to drip off. Coat each piece thoroughly with the seasoned flour mixture, pressing to adhere. Fry chicken in batches for 12 to 15 minutes, turning occasionally, until golden brown and internal temperature reaches 165°F. Drain on a wire rack.
06 - Serve the fried chicken hot accompanied by fresh buttermilk biscuits.
