# 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 additional for brushing
# Directions:
01 - Combine buttermilk and hot sauce in a large mixing bowl. Add chicken pieces and ensure they are thoroughly coated. Cover and refrigerate for a minimum of 2 hours or overnight for optimal flavor.
02 - Preheat oven to 425°F. In a separate bowl, whisk together flour, baking powder, baking soda, salt, and sugar. Incorporate cold cubed butter using a pastry cutter or two forks until the mixture resembles coarse crumbs. Add cold buttermilk and stir until dough is just combined.
03 - Transfer dough onto a lightly floured work surface. Pat out to 1-inch thickness, then fold in half and pat down; repeat folding 3 to 4 times. Use a 2.5-inch cutter to shape biscuits. Place on a parchment-lined baking sheet and brush tops with buttermilk. Bake for 12 to 15 minutes, or until golden brown.
04 - In a shallow dish, mix flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
05 - Heat 2 inches of vegetable oil to 350°F in a heavy skillet or Dutch oven. Remove chicken from marinade, allowing excess to drip off. Dredge pieces in the seasoned flour mixture, pressing to coat thoroughly. Fry chicken in batches, turning occasionally, for 12 to 15 minutes until golden brown and cooked to an internal temperature of 165°F. Drain cooked chicken on a wire rack.
06 - Arrange hot fried chicken alongside freshly baked buttermilk biscuits. Serve immediately.
