# 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 more for brushing
# Directions:
01 - Combine buttermilk and hot sauce in a large bowl. Submerge chicken pieces, cover, and refrigerate for at least 2 hours or overnight for optimal flavor.
02 - Preheat the oven to 425°F. In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
03 - Cut cold cubed butter into flour mixture using a pastry cutter or fingers until mixture resembles coarse crumbs.
04 - Add cold buttermilk and mix gently until just combined. Turn dough onto floured surface, pat to 1-inch thickness, fold in half and repeat 3 to 4 times. Cut out biscuits with a 2.5-inch cutter.
05 - Place biscuits on parchment-lined baking sheet, brush tops with buttermilk, and bake until golden, approximately 12 to 15 minutes.
06 - In a shallow dish, combine flour, paprika, garlic powder, onion powder, cayenne, salt, and black pepper.
07 - Heat vegetable oil to 350°F in a heavy skillet with 2 inches of oil. Remove chicken from marinade, allow excess to drip off, dredge in seasoned flour pressing to adhere. Fry in batches for 12 to 15 minutes, turning occasionally, until golden and internal temperature reaches 165°F. Drain on a wire rack.
08 - Serve fried chicken hot accompanied by fresh buttermilk biscuits.
