# Components:
→ Fried Chicken
01 - 8 pieces skin-on, bone-in chicken drumsticks and thighs
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 (4 ounces) cold unsalted butter, cubed
18 - 3/4 cup cold buttermilk
# Method:
01 - Combine buttermilk and hot sauce in a large bowl. Submerge chicken pieces completely. Cover and refrigerate for at least 2 hours, preferably overnight.
02 - Preheat oven to 425°F. In a large bowl, whisk flour, baking powder, baking soda, salt, and sugar. Incorporate cold butter until mixture resembles coarse crumbs. Stir in cold buttermilk just until combined.
03 - Turn dough onto floured surface; pat to 1-inch thickness. Fold and pat dough 3–4 times. Cut biscuits with a 2.5-inch cutter. Place on parchment-lined baking sheet, brush tops with buttermilk, and bake 12–15 minutes until golden.
04 - In a shallow dish, combine flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
05 - Heat 2 inches of vegetable oil to 350°F in a heavy skillet. Remove chicken from marinade, letting excess drip off. Dredge each piece in seasoned flour, pressing to adhere. Fry in batches, turning occasionally, for 12–15 minutes or until internal temperature reaches 165°F. Drain on wire rack.
06 - Serve fried chicken hot alongside freshly baked buttermilk biscuits.
