# What You'll 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 extra for brushing
# Cooking Steps:
01 - Combine buttermilk and hot sauce in a large bowl. Add chicken, coating fully. Cover and refrigerate at least 2 hours or overnight.
02 - Preheat oven to 425°F. Whisk flour, baking powder, baking soda, salt, and sugar. Cut in cold butter until crumbly. Add buttermilk and mix until just combined.
03 - Turn dough onto floured surface, pat to 1-inch thickness. Fold and pat 3–4 times. Cut with 2.5-inch cutter. Place on parchment-lined sheet, brush tops with buttermilk, bake 12–15 minutes until golden.
04 - Mix flour, paprika, garlic powder, onion powder, cayenne, salt, and pepper in a shallow dish.
05 - Heat 2 inches oil to 350°F in heavy skillet. Remove chicken from marinade, letting excess drip off. Dredge in seasoned flour, pressing to adhere. Fry in batches 12–15 minutes, turning occasionally, until golden and internal temperature reaches 165°F. Drain on wire rack.
06 - Serve the fried chicken hot alongside fresh buttermilk biscuits.
