# What You 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
# How to Make It:
01 - Combine buttermilk and hot sauce in a large bowl. Submerge chicken pieces fully in the mixture, cover, and refrigerate for at least 2 hours or overnight.
02 - Preheat oven to 425°F. Whisk together flour, baking powder, baking soda, salt, and sugar in a large bowl. Cut cold butter into the mixture until it resembles coarse crumbs. Stir in cold buttermilk until just combined.
03 - Turn dough onto a floured surface and gently pat to 1-inch thickness. Fold in half and pat down; repeat 3 to 4 times. Cut with a 2.5-inch biscuit cutter. Place on a parchment-lined baking sheet, brush tops with buttermilk, and bake 12 to 15 minutes until golden.
04 - Mix flour with paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper in a shallow dish.
05 - Heat vegetable oil to 350°F in a heavy skillet with 2 inches of oil. Remove chicken from marinade, allowing excess to drip off. Dredge each piece in the seasoned flour, pressing to adhere. Fry in batches, turning occasionally, for 12 to 15 minutes or until golden and internal temperature reaches 165°F. Drain on wire rack.
06 - Serve the fried chicken hot alongside the freshly baked buttermilk biscuits.
