# Ingredient List:
→ 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
19 - Additional buttermilk for brushing
# How to Make:
01 - Combine buttermilk and hot sauce in a large bowl. Add chicken pieces and coat thoroughly. Cover and refrigerate for a minimum of 2 hours, preferably overnight.
02 - Preheat oven to 425°F. In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar thoroughly.
03 - Cut cold butter into the dry ingredients using a pastry cutter until mixture resembles coarse crumbs. Pour in cold buttermilk and stir just until combined.
04 - Transfer dough to a floured surface and gently pat to 1-inch thickness. Fold dough in half and pat down, repeating 3–4 times. Cut biscuits using a 2.5-inch cutter and place on parchment-lined baking sheet. Brush tops with buttermilk. Bake 12–15 minutes until golden brown.
05 - Mix flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper in a shallow dish until uniform.
06 - Heat 2 inches of vegetable oil in a heavy skillet to 350°F. Remove chicken from marinade, letting excess drip off. Coat each piece thoroughly with seasoned flour. Fry chicken in batches, turning occasionally, until golden and internal temperature reaches 165°F, approximately 12–15 minutes. Drain on a wire rack.
07 - Plate fried chicken immediately, accompanied by warm buttermilk biscuits.
