# What You'll 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, 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 additional for brushing
# Method:
01 - In a large bowl, mix buttermilk and hot sauce. Submerge chicken pieces ensuring even coating. Cover and refrigerate for at least 2 hours or preferably overnight.
02 - Preheat oven to 425°F. Whisk together flour, baking powder, baking soda, salt, and sugar in a large bowl.
03 - Incorporate cold butter into dry mixture using a pastry cutter or fingers until pea-sized crumbs form. Pour in cold buttermilk and stir until just combined.
04 - Transfer dough to a floured surface, gently pat to 1-inch thickness. Fold and pat dough 3 to 4 times. Cut into 2.5-inch rounds, place on parchment-lined baking sheet, brush tops with buttermilk, and bake 12 to 15 minutes until golden brown.
05 - Combine flour, paprika, garlic powder, onion powder, cayenne, salt, and black pepper in a shallow dish.
06 - Heat vegetable oil in a heavy skillet to 350°F, maintaining 2-inch depth. Remove chicken from marinade, letting excess drip off. Coat each piece thoroughly in seasoned flour, pressing to adhere. Fry in batches, turning occasionally, for 12 to 15 minutes until golden and internal temperature reaches 165°F. Drain on wire rack.
07 - Serve fried chicken hot accompanied by freshly baked buttermilk biscuits.
