# 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 deep 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 granulated 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 bowl. Submerge chicken pieces in the mixture, ensuring even coating. Cover and refrigerate for a minimum of 2 hours or preferably overnight.
02 - Preheat oven to 425°F (220°C). Whisk together flour, baking powder, baking soda, salt, and sugar in a large bowl. Cut in butter using a pastry cutter or forks until the mixture resembles coarse crumbs. Pour in cold buttermilk and stir gently until just combined.
03 - Turn biscuit dough onto a floured surface and pat to a 1-inch thickness. Fold dough in half, pat down, and repeat 3 to 4 times for layers. Cut dough with a 2.5-inch round biscuit cutter. Transfer rounds to a parchment-lined baking sheet and brush tops with buttermilk. Bake for 12–15 minutes until golden brown.
04 - In a shallow dish, stir together flour, paprika, garlic powder, onion powder, cayenne, salt, and black pepper.
05 - Heat 2 inches of vegetable oil in a heavy skillet or Dutch oven to 350°F (175°C). Remove chicken from marinade, letting any excess drain. Coat chicken thoroughly in seasoned flour, pressing to develop a crisp crust. Fry in batches, turning occasionally, for 12 to 15 minutes or until deep golden brown and internal temperature reaches 165°F (75°C). Transfer fried chicken to a wire rack to drain.
06 - Serve hot fried chicken alongside freshly baked buttermilk biscuits.
