# 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 extra for brushing
# How to Make It:
01 - Combine buttermilk and hot sauce in a large bowl. Submerge chicken pieces completely. Cover and refrigerate for a minimum of 2 hours, ideally overnight.
02 - Preheat oven to 425°F. Whisk together flour, baking powder, baking soda, salt, and sugar in a large bowl. Cut in cold butter until mixture resembles coarse crumbs. Add cold buttermilk and mix gently until just combined.
03 - Turn dough onto a floured surface, pat to 1-inch thickness. Fold in half and pat down; repeat 3 to 4 times. Cut biscuits with a 2.5-inch cutter. Place on parchment-lined baking sheet, brush tops with buttermilk. Bake 12 to 15 minutes until golden.
04 - In a shallow dish, combine flour, paprika, garlic powder, onion powder, cayenne, salt, and black pepper.
05 - Heat 2 inches vegetable oil in a heavy skillet to 350°F. Remove chicken from marinade, allowing excess to drip off. Coat each piece in seasoned flour, pressing firmly. Fry in batches, turning occasionally, for 12 to 15 minutes until golden and internal temperature reaches 165°F. Drain on wire rack.
06 - Serve fried chicken immediately alongside warm buttermilk biscuits.
