# 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, depth 2 inches)
→ 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
19 - Additional buttermilk for brushing
# Directions:
01 - Combine buttermilk and hot sauce in a large bowl. Submerge chicken pieces fully. Cover and refrigerate for a minimum of 2 hours or ideally overnight.
02 - Set oven to 425°F. In a large bowl, whisk flour, baking powder, baking soda, salt, and sugar until evenly combined.
03 - Add cold cubed butter to dry ingredients. Use a pastry cutter or fingers to blend until mixture reaches coarse crumb consistency.
04 - Pour in cold buttermilk and stir gently until dough just comes together; avoid overmixing.
05 - Turn dough onto floured surface, gently pat to 1-inch thickness, fold in half, and pat again; repeat 3—4 times. Cut dough with a 2.5-inch biscuit cutter. Place on parchment-lined baking sheet, brush tops with buttermilk, bake 12–15 minutes until golden brown.
06 - Combine flour, paprika, garlic powder, onion powder, cayenne, salt, and black pepper in a shallow dish.
07 - Heat vegetable oil 2 inches deep to 350°F in a heavy skillet. Remove chicken from marinade, allowing excess to drip off. Press each piece into seasoned flour mixture to coat thoroughly. Fry in batches, turning occasionally for 12–15 minutes until golden and internal temperature reaches 165°F. Drain on wire rack.
08 - Present fried chicken hot alongside freshly baked buttermilk biscuits.
