# 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 more for brushing
# How to Make It:
01 - Combine buttermilk and hot sauce in a large bowl. Submerge chicken pieces, cover, and refrigerate for at least 2 hours or overnight for best results.
02 - Preheat oven to 425°F. Whisk flour, baking powder, baking soda, salt, and sugar. Cut in cold butter until mixture resembles coarse crumbs. Add cold buttermilk and mix until just combined.
03 - Turn dough onto floured surface, gently pat to 1-inch thickness, fold and pat 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 - Mix flour, paprika, garlic powder, onion powder, cayenne, salt, and black pepper in a shallow dish.
05 - Heat vegetable oil to 350°F in a heavy skillet to a 2-inch depth. Remove chicken from marinade, letting excess drip off. Coat each piece in seasoning mixture, pressing firmly. Fry in batches for 12–15 minutes, turning occasionally, until golden and internal temperature reaches 165°F. Drain on a wire rack.
06 - Serve fried chicken hot accompanied by fresh buttermilk biscuits.
