# Components:
→ 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
# Method:
01 - Combine buttermilk and hot sauce in a large mixing bowl. Add chicken pieces and ensure thorough coating. Cover and refrigerate for at least 2 hours, preferably overnight.
02 - Preheat oven to 425°F. In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar. Cut in cold butter with a pastry cutter or forks until the mixture forms coarse crumbs. Add cold buttermilk and mix lightly until just combined.
03 - Transfer dough to a floured surface; gently pat to 1 inch thick. Fold in half and pat down, repeating 3–4 times. Cut out biscuits with a 2.5-inch cutter. Arrange on a parchment-lined baking sheet, brush tops with buttermilk, and bake for 12–15 minutes until golden brown.
04 - In a shallow bowl, combine flour, paprika, garlic powder, onion powder, cayenne, salt, and black pepper thoroughly.
05 - Heat 2 inches of vegetable oil in a heavy skillet or Dutch oven to 350°F. Remove chicken from marinade, allowing excess to drip off. Coat each piece in seasoned flour, pressing to adhere well. Fry chicken in batches, turning occasionally, for 12–15 minutes until golden brown and internal temperature reaches 165°F. Drain on a wire rack.
06 - Arrange freshly fried chicken and hot buttermilk biscuits on platters for serving.
